Cherry Frangipane Tart
On June 14, 2012 by sixtyacrebakerWe went cherry pickin’ this week. All i could think about was my corporate days when i said things like; “don’t cherry pick the good deals” & “let’s start with the low hanging fruit”. I thought everyone would understand the analogy, not fully realizing until in the orchard, how much more relevant the statement is when you are actually cherry picking, the low hanging fruit. Especially when you are only 5 feet tall. I love frangipani which is an almond paste custard, of sorts. Cherries & almond are a delicious combination.
Cherry Frangipani Tart
1 pie crust for 10″ tart pan
8 oz almond paste
1.5 oz sugar
3.5 oz butter (softened, but still slightly firm)
3/4 oz all purpose flour
1/4 tsp kosher salt
1/2 tsp vanilla
4 extra-large eggs ( room temperature)
3 cups pitted sweet cherries (fresh or frozen)
Line a 10″ tart pan with crust. Refrigerate while you make the filling. Preheat oven to 350F. Using a mixer with paddle attachment, beat the almond paste and sugar. Gradually add in the butter in large pieces until fully incorporated. Add the eggs one at a time beating after each addition. Stop the mixer and scrape down the sides as you go. After all eggs are incorported, beat for 30 seconds on high speed. Add vanilla. stir in the flour and salt until just incorporated. Pour into the tart shell. Working from the outside in, place cherries in the almond custard in concentric circles, close together, but not touching. Place tart on baking tin and bake for approximately 50-60 minutes. The frangipani will rise and brown, but should not souffle. It is done when just firm to the touch and the crust is slightly golden.
Almond Cake
On November 20, 2011 by sixtyacrebakerI owe David Lebovitz a debt of gratitude. While searching for an almond cake recipe, not calling for almond flour, I came across his recipe. He readily admits this comes from Chez Panisse. My pantry held marzipan rather than almond paste, so I changed the recipe ever so slightly. This cake looks light and airy and it is. But it is also incredibly moist and almondy. Have a slice on its own or pair it with brandied cherries, peach ice cream or toffee. This cake would be a gorgeous addition to your Thanksgiving dessert display.
Almond Cake
v.slightly adapted from david lebovitz
1 cup + 2 Tbs granulated sugar
7 oz marzipan paste (i used odense)
1 cup all purpose flour–divided
1 cup unsalted butter–room temperature
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp vanilla extract
1 1/4 tsp pure almond extract
6 large eggs
Preheat oven to 325^F. Butter and flour a 9″ springform pan. Line the bottom of the pan with a round of parchment paper. Using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. In a separate bowl, mix together the remaining flour, salt and baking powder. To the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. Add the eggs one by one, and scraping the bowl as necessary in between additions. Add half of the flour mixture and pulse until just combined. Add the remaining flour and pulse a few times. If need be, hand stir the flour until it is fully incorporated. Pour into prepared pan and bake for about an hour. Begin checking after 50 minutes. You can use the toothpick test to check for doneness, or whichever method you prefer. Once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. Do not open the springform pan until the cake is completely cooled. Allow the cake to cool in the pan. Serve with a dusting of powdered sugar