The end of the season is here, so make the most of stone fruits like plums. Try this frangipane tart recipe to enjoy with a cup of tea.
In my book, there is little better than marzipan and its simpler cousin, almond paste. I was one of those kids who was crazy about marzipan fruits, pignoli cookies, almond macaroons, and macarons. How could I not love marzipan? And how could I not love frangipane, a cousin of almond paste and marzipan, and a filling that lickety-split elevates my baking with that same sweet almondy goodness?
Some recipes in the U.K. pair frangipane with stone fruits, and I found that it matched up with plums with great aplumb (sorry, had to do it). Seasonal and juicy, those plums, plus a crispy crust warmed up with plenty of cinnamon and added to the magic of frangipane, makes for a winner of a dish, great from midsummer to early fall.
For the frangipane-ly uninitiated, frangipane is a mixture of very, very, very finely ground almonds, sugar, eggs, vanilla, booze, and other flavors that is used as a tart filling in many elegant European-style pastries. It’s often found in tarts with thinly sliced pears buried into the filling. It is most typically made with easy-to-find, store-bought almond paste, as I do here. Marzipan, by contrast, is an almond paste-based confection or candy, while almond paste itself is a dense, thick sweet concoction used in cookies and cakes, but neither contains eggs or dairy and they have varying amounts of sugar, so, sorry, but they can’t be used interchangeably in recipes.Print
I am Tami Weiser—food writer, food anthropologist, and culinary professional. Join me in finding a genuine expression of your heritage through food, incorporating who you were, who you are and who you want to be. At theweiserkitchen.com I offer original, globally-inspired, seasonal, kosher-style recipes, culture and history made relevant and a dollop of kitchen wisdom to take you and your cooking from good to great.