When I come home from work, I feel like I get pastry super powers. I get to work at being someone who gets to throw around terms like frangipane and galette and genoise. I get to put my French degree to work because I understand recipes and histories of pastries wrtitten in French (because we all know that the French invented pastry). I want to invite you to my gluten-free pastry super-power club. Today you are going to learn how to make frangipane and you are going to be astounded by the fact that it takes 3 minutes to make (after you measure out your ingredients). You are also going to be able to throw around the term frangipane in normal conversation.
When you use words like frangipane your pastry street cred goes up 10 points. Which is kinda awesome, because it is so super simple to make. There is some debate on the interwebs as to what exactly frangipane is. Is it the almond cream you get from butter, sugar, egg and almond meal or is it that mixture added to whipped or pastry cream? My understanding is that it is the former. And it has a long history in French pastry. But that doesn’t mean that it is complicated to make.
This tart is topped wit strawberries because that it is what is in season here (well, almost) but you can feel free to experiment with the fruit topping.
*Disclosure: This post is part of an event hosted by Attune Foods & Bob’s Red Mill. Attune provided the Brown Rice Crisp Cereal and Bob’s provided the almond meal used to create this recipe. They did not pay me, they just sent along some ingredients.
And there just so happens to be a giveaway with this post. You can win 1 package of the Almond Meal from Bob’s Red Mill and a box of the Erewhorn Cereal from Attune Foods so that you can make this recipe for yourself.
Just enter by leaving a comment below. You can get extra entries if you do any (or all) of the following and comment back here that you did it (you can enter a total of 3 times, and if you already like/follow that counts too!):
- Like FrannyCakes on Facebook & follow me on twitter
- Like Attune Foods on Facebook & follow them on twitter
- Like Bob’s Red Mill on Facebook & follow them on twitter
** If you like the recipes that I develop and share, please consider purchasing my gluten-free cookie ebook. It is only $3, and it has my favorite cookie recipes as well as substitution information and tips and tricks. It is pretty awesome.
- 150 grams (5 cups) Attune brown rice crisps cereal
- 90 grams (6 tablespoons) butter
- 1 tablespoon canola oil
- 3 tablespoons water
- 1 tablespoon sugar
- ¼ teaspoon salt
- 90 grams (6 tablespoons) butter, softened
- 85 grams (2/3 cup) Bob’s Red Mill Almond Meal
- 85 grams (2/3 cup) confectioners sugar
- ⅛ teaspoon salt
- 7 grams (1 tablespoon) cornstarch
- 1 egg
- ½ pound container of strawberries, with tops removed and cut into ¼ inch slices
- ½ cup (2 big scoops from a jar) jelly
- Preheat the oven to 410 degrees.
- Use a food processor to turn the cereal into cereal crumbs, you want something that feels like sand.
- In a large oven proof bowl, combine the butter, oil, sugar, water and salt. When the oven is hot, place this bowl in the oven for about 15 minutes, you want the butter to be bubbling and starting to brown.
- While that cooks, make the frangipane. In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add almond meal, confectioners sugar, salt and cornstarch. Mix thoroughly, scraping down the sides of the bowl. Beat in the egg until you have a smooth mixture.
- When the butter starts to brown, remove the bowl from the oven and reduce the oven temperature to 375 degrees fahrenheit. Carefully stir the cereal crumbs into the bowl. THE BOWL IS HOT! USE AN OVEN MIT TO HOLD ON TO IT!.
- Pour the buttery cereal into a 9-inch round or similarly sized rectangular tart pan. Once it is cool enough to handle, press it into the bottom of the pan and then firmly up the sides. Be firm and quick – if you don’t press it firmly, your sides will crumble.
- Pour the frangipane into the tart crust a little at a time and spread it around. Dropping teaspoonfulls of filling spaced out will result in less crust being mixed in than dumping all the filling in the center.
- Bake for 25 minutes – until the frangipane is golden. And let cool completely.
- Arrange strawberries in rows on top of the tart. Melt the jelly in the microwave and spoon it over the strawberries. Depending how hot you got the jelly, it might not cover the whole tart (my jelly was pretty much liquid). It is ok if you need a little more or a little less.
- Let the tart stand for about 20 minutes so the jelly can firm back up. Makes about 8-10 slices.