frangipane pie

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frangipane pie

frangipane pie

frangipane pie
frangipane pie
Ingredients frangipane pie
Number of persons
For the shortbread dough:

250 g flour

125 g caster sugar

1 egg

100 g butter
For the frangipane:

75 g almond powder

75 g caster sugar

75 g butter

2 eggs

1 tablespoon flour

3 drops of almonds (Amaretto ...)
For the salted butterscotch caramel:

25 cl full cream whipping cream

150 g sugar

60 g semi-salted butter

10 cl milk

Preparation frangipane pie
Total time: 1 hour
Preparation time: 30 min
Cooking time: 30 min
For the shortbread dough:
Preheat the oven in a rotating heat 180°C. (thermostat 6).
In a salad bowl, mix the egg and powdered sugar.
Put the flour on the worktop and form a well to accommodate the sugar-egg mixture, then add the softened butter and knead until you obtain a homogeneous dough.
Roll it out with a rolling pin, then place it in a mould and bake for 5-6 minutes.
For the frangipane:
Whip the butter into a cream.
In another bowl, mix the sugar and almond powder.
Add a few drops of almond essence.
Then add the eggs and flour.
Pour this preparation on the pre-cooked shortbread dough.
For the salted butterscotch:
Make the caramel when there are 15 minutes left in the baking time with the frangipane dough.
Start by putting the sugar and cream in a saucepan, and bring to the boil, stirring regularly so that it doesn't stick to the bottom of the pan.
Keep boiling for 15 minutes, until the mixture becomes a pastry cream consistency.
As the mixture begins to take on a slight colour, add the butter.
Continue stirring for a few minutes so that the preparation takes on a brown colour (If the caramel is too light, it will have no taste, but if it is too dark, it will be bitter).
When the colouring is good, add 10 cl of milk, so that the caramel does not harden, then pour the caramel over the frangipane tart.

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