A thin layer of frangipane baked under a pinwheel of sliced fruit in a tart shell crust not only adds richness and the flavor of almonds to complement the sweet-tangy fruit, it also helps keep the tart shell crisp because it acts as a barrier between fruit juices and the pastry. Almond paste is available in the baking aisle of supermarkets. It is not marzipan, which has more sugar and is usually used for modeling and shaping.

　　

Ingredients

makes about 1 cup (250 ml), enough for one 12-inch (30-cm) galette

　　4 ounces (115 g) almond paste, crumbled

　　1 1/2 teaspoons sugar

　　1 1/2 teaspoons all-purpose flour

　　1/8 teaspoon almond extract

　　6 tablespoons (3 ounces/90 g) unsalted or salted butter, at room temperature

　　1 large egg, at room temperature

　　1 teaspoon rum, kirsch, or Calvados (optional)

　　

Step 1

In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together the almond paste, sugar, flour, and almond extract until the almond paste is in fine pieces. Add the butter and mix until completely incorporated, then add the egg and rum, kirsch, or Calvados, if using, and continue mixing until the frangipane is as smooth as possible. Don’t worry if there are a few tiny bits of almond paste; they’ll disappear with baking.

　　

Storage

Step 2

Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. For easier spreading, bring it to room temperature before using.

　　

Variations

Step 3

To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.

　　

Step 4

To make BOSTOCK (a snack made by frugal French bakers with leftover frangipane), spread slices of day-old eggy bread, such as brioche or challah, or a firm-textured sandwich bread, with a thick layer of frangipane—about 1/3-inch (8-mm) thick. Sprinkle with sliced almonds, and bake in a 425°F (220°C) oven until the frangipane is crusty and deep golden brown, about 10 minutes. Serve warm or at room temperature, alone or with a fruit compote.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.