Thursday, December 31, 2009
I have been dying to try my hand at frangipane ever since I purchased almond meal from the Ferry Building in San Francisco in the middle of autumn. When I started planning my Christmas baking lineup I was faced with the difficulty of creating desserts that would not only satisfy my ambitions as a baker but would also be accessible to people of different ages, with tastes ranging from simple to adventurous. As suggestions started pouring in, I started to see that apple would have to make some sort of appearance. But I was determined to present it in a not so traditional way. That's when an apple frangipane tart came to mind and I was instantly sold on the idea, the days approaching Christmas Eve were filled with images and days dreams of a beautiful, seemingly intricate, yet deceptively simple tart in bloom. If dessert is my life, would it be appropriate to say that, in my opinion, dessert (life) should imitate art?
1/2 cup (100 gr) granulated sugar
1 cup (100 gr) ground almond
seeds from one vanilla bean or 2 teaspoons vanilla paste or extract
1/4 cup (60gr) heavy cream
Place the butter, sugar, almond powder, vanilla bean seeds and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking. Refrigerate for 30 minutes.