Frangipane is for a long time now on my inspiration list. It went up on the list, when I tasted Galette des Rois for Epiphany.
Galette des Rois is a puff pastry filled with frangipane cream. For some pic, click here. If you want a good recipe, visit Almond Corner.
However, galette can be made also from Paté Brisée, which is kind of shortbread. You can use any kind of filling you want. All you have to know is that it should be flat, round and the sides should be made by hand. Very simple, very easy.
Last week I came across "Tarte Bourdaloue", which is a typical French tart with frangipane cream and pears. So I got inspired.
PATÉ BRISÉE (recipe from here)
175 g all-purpose flour
14 g sugar
113 g butter, room temperature
1/2 teaspoon salt
30-60 ml ice cold water
Mix flour, sugar and salt together. Add butter and combine them in a food processor until you got crumbs. Add water (first only 30 ml) and mix it with your hand or a wooden spoon. If the dough is not combined, add more, but max. 60 ml. Before using the dough, you have to refrigerate it for at least 1 hour.
FRANGIPANE CREAM (recipe adapted from here)
50 g almond powder or finely ground almond
50 g butter
50 g sugar
1 medium-sized egg
5 g all-purpose flour
1 teaspoon vanilla extract
Combine all ingredients in a food processor and you are ready. :)))
BAKING THE GALETTE
2 tablespoon cinnamon sugar
Roll the dough out to 2-3 mm (approx. 0.1-0.2 inch). Distribute the frangipane cream evenly in the middle of the dough. Leave 3-4 cm (1.2-1.5 inch) as that part should be folded back. Place the pears (washed and sliced) on the cream and fold in the sides. Sprinkle the whole galette with cinnamon sugar.
Preheat the oven to 190 degrees (375 Fahrenheit) and bake it until 25 minutes.