Lemon Frangipane

July 25, 2014

275

We all like to eat a moist cake! This is actually a tart, which originated in France. There are references from as far back as 1226, and one of the earliest recipes for this can be found in a 1674 cookbook. Unbelievable! Frangipane is the description used for the almond filling, which is mainly made up of, yep, you guessed it, almonds!

170 g / 6 oz Shortcrust pastry OR use a ready made UNBAKED pie crust.
2 Tablespoons warmed Lemon Curd. Click the photo opposite if you want to make your own.
125g or 1 stick butter
125 g or 1/2 cup Sugar
2 eggs
125 g or 1 1/3 cups ground almonds
2 1/2 Tablespoons All purpose / Plain Flour. (if you don't want to use flour, swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour)
2 Tablespoons milk.
1 Tablespoon Lemon Juice
Zest of 1 lemon

The Pastry *** If you are using a shop bought pastry case, skip and go to the filling instructions! 1. Put the oven on to 190C, 375F,Gas 5 2. Make your shortcrust pastry. Click here for instructions. 3....
See the full directions on my site

Nutritions

Calories
385

Sodium
173mg
7% DV

Fat
18g
27% DV

Protein
2g
4% DV

Carbs
19g
6% DV

Fiber
1.0g
4% DV

Snack Baked