Strawberry Frangipane

Honestly, Jordan and I didn’t have a clue which recipe we would use for our regular Friday recipe post.  That is until I received this morning’s Lexington Herald-Leader.  Its regular Thursday food section featured a recipe I had never made and frankly had never heard of.

 

 

Since I had all of the ingredients on hand, I decided to mix it up really fast and let it bake while I caught up on my blog reading.  (Also, I was killing time while waiting to do a radio interview, but that is way off topic).

 

My photo of the finished product isn’t as pretty as the one in the paper, but I conquered another French recipe, and it tastes really great.  Score!!!

 

 

STRAWBERRY FRANGIPANE

 – Pam for spraying the pan

 – 5 large egg yolks

 – 1 cup superfine sugar (You can make this by giving granulated sugar a whirl in the food processor for 60 seconds).

 – 1 1/2 cups whole or slivered almonds, finely ground in the food processor

 – 1/2 teaspoon vanilla extract

 – 1/8 teaspoon salt

 – 1 pound strawberries, hulled

 – Confectioner’s sugar for dusting

 

 – In a double boiler with simmering water, constantly whisk the yolks and sugar till triple in volume and warm.  Remove from heat and fold in almonds, vanilla, and salt.  Spread into a tart pan that has been sprayed with Pam.  Arrange strawberries, pressing them into the frangipane so they are mostly submerged.

 – Bake in a 375 degree oven for about 30 minutes.  Dust with confectioner’s sugar and serve either warm or cool.  Can be topped with ice cream or whipped cream.

(Note:  I paraphrased the original recipe to simplify it).

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Have a wonderful week-end.  We are looking forward to a bunch of bicycling.  We are training for two upcoming cycling trips.

 

Take care.

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