19 Frangipane Recipes | olivemagazine
Make a classic bakewell tart, then try our variations with seasonal fruit and in miniature form. Or try a chic French galette with frangipane filling
Ingredients
- 190g ground almonds
- 145g unsalted butter, softened
- 125g caster sugar
- 3 large eggs
- 225g flaked almonds
- 100g icing sugar
- 200g cherries, pitted and halved
- 80g pistachios, roughly chopped
- 225g plums, halved and stoned
- 400g raspberries
- 300g rhubarb, cut into 1cm pieces
- 100ml kirsch
- 200g nectarines, peeled and sliced
- 100g brown butter
- Juice of 1 lemon
- 40g pistachios, roughly chopped
- 1 tsp ground cardamom
- 225g pears, cored and halved
- 80g hazelnuts, roughly chopped
- 225g apricots, halved and stoned
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