This almond filling can be used as the base for fruit tarts, such as our Pear Frangipane Tart, but works well with other fruits as well, like fresh raspberries, figs or poached peaches or plums. You can bake it along with the fruit or you can also bake it in a tart shell until done and place fresh fruit on top. Some recipes begin with almond paste; ours uses blanched almonds, as seen in the image.
Image: Dédé Wilson
- 1 cup blanched, sliced almonds
- ½ cup sugar
- ½ cup (1 stick) unsalted butter, at room temperature and cut into pieces
- 1 large egg
- 3 tablespoons Poire William liqueur, brandy or rum
- 1 tablespoon all-purpose flour
- 1 teaspoon almond extract
- Place almonds and sugar in bowl of food processor fitted with metal blade and pulse until nuts are as finely ground as possible. Add the butter and pulse machine until almost completely incorporated. Add remaining ingredients and process until all the ingredients come together. Use right away or scrape into an airtight container and refrigerate for up to 1 week. Bring to room temperature before using.
- You can use natural sliced almonds but you will see the flecks of skin from the almonds and the mixture will be slightly drier. The blanched almonds make for a more elegant preparation.