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Frangipane Filling

Frangipane Filling
Los Angeles Times

One of life's great ironies is that the perfect time to bake fruit tarts is in the summer, when it's too hot to turn on the oven. Peaches, plums, berries, nectarines ... no matter how beautiful the fruit might be, ... Read more

Total time: 40 minutes | Makes 2 cups, enough filling for 1 (9-inch) tart shell.
  • 1 1/2 cups (1/2 pound) raw, whole almonds, finely ground
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum (optional)
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 tablespoons melted butter
  • 1 cup fruit, such as blackberries, blueberries, sliced strawberries, sliced peaches or sliced nectarines

Step 1Stir almonds, sugar, eggs, almond and vanilla extracts, rum, salt, zest and butter together and spread into prepared tart shell. Add fruit and bake at 375 degrees until set in center, 30 minutes.


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