Lemon Frangipane | Lovefoodies (2024)

FAQs

How do you know when frangipane is set? ›

Frangipane is done when the top looks dry and is lightly golden brown. The sides should start to pull away from the pan a bit, and if you stick a toothpick in the middle, it should come out clean with only a few moist crumbs attached.

Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink. Remove from the oven and place on a wire rack to cool completely. Pipe each tart with a dab of buttercream, then top with a fresh cherry and some toasted flaked almonds.

The word frangipane is a French term used to name products with an almond flavour. The word comes ultimately from the last name of Marquis Muzio Frangipani or Cesare Frangipani. The word first denoted the frangipani plant, from which was produced the perfume originally said to flavor frangipane.

Frangipane is a baked almond cream typically found in tarts, such as the famous Bakewell Tart (I even made a chocolate version for Halloween) or Galette des Rois. It also can be used for applications like croissant filling.

How to tell if frangipane is cooked. Frangipane is fairly forgiving but like most things it does have a perfect point. It should rise in the oven and form a golden brown crust, with a just set centre.

The texture of frangipane is typically smooth, thick but spreadable. The texture can also vary depending on the ingredients used—if you grind up your own almonds, the consistency may be a little grittier than if you were to use store-bought almond flour. Peach frangipane tart.

Because it contains raw egg and flour, frangipane is always baked before eating.

Frangipane is a simple custard, made in a food processor from nuts, butter, sugar, and eggs. The resulting gloop is slightly runnier than a paste but not so loose that it spills all over the place; you can easily spoon and spread it without making a mess.

N.B. You want to make sure there's no wobble in your frangipane so if it needs a bit longer, bake it for another 5 minutes and check again.

How to Store Frangipane. The nice thing about this almond cream filling is that it can be made ahead. After creaming the ingredients together, store it in the fridge in an airtight container for up to a week. Before using it, remove the frangipane from the fridge about 30 minutes ahead so that it has time to soften.

What's the difference between frangipane and Bakewell? ›

Frangipane is not an alternative to Bakewell tart, but instead one of the ingredients in a Bakewell tart, used for the filling. Frangipane is an Italian word, recorded in a confectioners dictionary as far back as 1732 and is thought to have come from Marquis Muzio Frangipani or Cesare Frangipani.

Frangipane is a rich, cream-based filling, while marzipan is a thick paste mostly used for decorative purposes. The main thing they have in common is the almonds required to make each one, but beyond that, they're wildly different — especially in consistency — meaning you'll find them used differently, too.

REFRIGERATE until needed. Let come to room temperature when ready to use. Or, Frangipane can be frozen for longer storage; up to three months. Use Frangipane in unbaked tart shells because the tart shell will bake with the filling and fruit.

Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another.

Because it contains raw egg and flour, frangipane is always baked before eating.

Bake it at a low temperature, checking and rotating it halfway through cooking to ensure it cooks evenly, until it's set but still has a bit of a wobble in the centre. The best way to check this is to nudge the pan gently. Half-fill the tart with custard.