![]() ![]() Since sharing my raspberry frangipane tart, I have been hooked on this creamy almond paste. In todays recipe, we are flavouring our frangipane with lemon zest and rum. It has a delicious rich and creamy taste and pairs well with almost any type of fruit. Although, I’d definitely like to be friends with a weirdo like that! Frangipane Fillingįrangipane consists of ground almonds, butter, eggs, sugar, a little bit of flour and flavourings. You definitely get weird looks and I always end up explaining myself, in order to keep people from thinking I’m a weirdo who bakes Christmas cookies in September. Or when you gift Halloween donuts to friends and neighbours 6 weeks before Halloween. Like when you find yourself digging through Christmas decor while it has 28☌ outside….weird indeed! Being ahead of it all is important, but definitely also strange at times. As summer ends, you are already testing Thanksgiving recipes, or even Christmas recipes. The fun part about being a blogger is always being ahead of the seasons. Right now, I’m already 100% in the fall spirit and yet the temperatures have been more summerlike, as opposed to autumn. There are so many delicious fruits and veggies in season and life generally feels more relaxed and cozy. On the risk of sounding cliché, I love fall. The combination of the sweet and slightly sour pears with the rich and nutty almond filling is a delicious combo, especially now that pears are in season. After sharing my sweet tart crust recipe with you recently, it was time for another tart recipe! For todays dessert, we are using crips pears and baking them in a bed of creamy frangipane. ![]()
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