Good morning, Today we prepare together a frangipane tart with cream, you know it? The French call it cream Lentini, because it is made with almonds, finely chopped (also a very coarse almond flour). The other ingredients are butter, sugar, eggs and very little flour, and if you use cornstarch or potato starch will get a fabulous cream and gluten free. I'm used’ a rich and tasty stuffing, definitely sweet, and it goes very well with preserves or fruits slightly tart taste. I'm used’ perfect for filling a different kind of fruit tart, or even alone in cocotte for an easy and delicious gratin, maybe covered with almond flakes and fresh fruit. This sweet, that I made using Santa Rosa plums and they would be perfect even with late peaches, like those of Leonforte Igp, It's really delicious and lasts a long time. If the ice cream is a dessert accompanied with refined and elegant, perfect for a dinner with friends, or just for a small daily cuddle. Have a good day.
Ingredients for a cake Pan by 24 centimeters high edges:
- 250 grams of pastry, for the recipe, please click here
- 125 grams soft butter, at room temperature
- 125 grams of caster sugar
- 125 grams of finely chopped almonds
- 25 grams of flour or cornstarch or potato starch
- 75 grams of eggs (1 egg and a half)
- a tablespoon of brandy or rum or maraschino (Optional)
- grated rind of one lemon organic
- a pinch of salt
- Plum jam, just enough
- fresh plums, just enough
- granulated sugar for sprinkling on sweet
- powdered sugar for garnish on sweet
- butter and flour for the cake Pan, just enough
Prepare the pastry by following the recipe shown here, then let it rest in the refrigerator, covered with plastic wrap, for at least an hour. When it is well cool, grease and flour the cake tin, roll out the dough with a rolling pin and coat the pan on the bottom and sides. Prick the surface with the prongs of a fork and place the Pan in the refrigerator for thirty minutes.
While the pastry cools, prepare the cream frangipani: put the butter and sugar in a bowl and whip with an electric mixer until the mixture is puffy and fluffy. Add the ground almonds and flour, always working the mixture with whips. Then add the eggs, a few at a time, and finally the liquor. Mount up to mix together and refrigerate for 15 minutes.
Preheat the oven to 180 degrees static. Cover the bottom of the tart with a thin layer of plum (about half a centimetre), then pour the cream frangipani and level it with a spoon.
Slice the plums and arrange them on the cake, pressing down slightly, so they completely covered. Sprinkle with a little sugar and bake for 40 minutes or until the pastry is golden and the topping and not with a crust on the surface. Allow to cool and serve. Bon appétit!