| Food Mood: Quick and Easy | |
| Cuisine: French | |
Description |
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| Cream butter and sugar. Beat in egg, almonds, extract, Amaretto and flour. Spread this on a tart shell (pate brisee), bake at 375 F for 20 min., cool and decorate with fruit and melted jam as glaze. |
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Servings: |
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Ingredients |
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| 7 to 8 oz almond paste 1/2 stick unsalted butter, softened 3 Tbsp sugar 1/8 teaspoon almond extract 2 large eggs 3 Tbp all-purpose flour 1/2 teaspoon salt |
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Method |
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| Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt. | |
Notes |
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| NECTARINE ALMOND FRANGIPANE TART |
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Recipe source: Gourmet, September 2006 |
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