The frangipane cream is one of my favorite dessert fillings. Dating back to early medieval times (some even say it was served to saint Francis of Assisi in 1226), it's a classic creamy way of enjoying your almonds :).
In this crunchy tart, I paired the frangipane with a piece of starfruit we had on our hands (we picked it up in a weekend when we thought we'd hop on the train and go for a ride in Strassbourg and it was on sale in a pretty French market we visited there) and a kiwi, cut to resemble the pretty stars as well :).
It tasted crunchy-creamy, with a strong almond and floral white rum flavor balanced by tanginess from the citrusy fruits. Definitely make it when you get the chance.
Last year: Creme brulee (French).
Two years ago: Simple chocolate brownies with walnuts, Corn tortillas without masa harina (experiment) and Huevos rancheros (Mexican).
Ingredients (for a 31 cm tart tin):
For the crust (there will remain a little extra, enough for 3-4 mini-tarts):
- 375 g flour
- 200 g butter
- 50 g sugar
- 1 egg
- pinch of salt
- 125 g butter
- 125 g sugar
- 125 g ground almonds
- 25 ml white rum
- 3 eggs
- 1 starfruit
- 1 kiwi
Mix them all into a crumbly dough:
Press it well into the tart tin:
Put it in the fridge for at least 30 minutes. Make the cream meanwhile (by pureeing in the blender all the ingredients except the starfruit and kiwi):
Pour the cream into the tart crust. Preheat the oven to 180 degrees Celsius.
Clean the starfruit and cut it into slices.
Also slice the kiwi and carve the slices so they resemble stars (if you want). Decorate the tart and gently push the fruit slices a bit in:
Put it into the preheated oven and bake for 35-40 minutes. Take out and dig in! :)