The French celebrate the Epiphany every year by eating this delicious frangipane tart - they add a charm for luck but it tastes just as good without one! To speed up the process, I buy ready made puff pastry sheets. Bon appetit!
14 people made this
250g ground almonds
100g icing sugar
1 tablespoon almond extract
2 sheets puff pastry
a charm, such as a ring (optional)
1 egg yolk, beaten (for glazing)
Method Prep:15min › Cook:30min › Ready in:45min
To make the frangipane: Mix the ground almonds, sugar, eggs and almond extract in a bowl.
Roll out the pastry on a floured surface and line a 20cm (8 inch) pie dish. Spoon the frangipane mixture into the pastry case. Add the charm, if using (place it near the outer edge so it will be harder to find).
Roll out a pastry lid and seal the tart by pressing down firmly on the edges. Brush the top and sides with beaten egg yolk, then refrigerate for 30 minutes.
Preheat the oven to 180 C / Gas 4. Bake for 30 minutes, or until golden brown.