Frangipanes of various kinds have been my go-to dessert for years. Let’s face it; it sounds, and is, a bit more impressive than Bakewell tart. The frangipane is easy-peasy, and doesn’t change much and for the fruit – the choice is yours. And varying, all year round, seasonal frangipane is a distinct possibility because forced rhubarb works a treat – as does all the end of season pears, blackberries, damsons etc. Bottled, spiced plums are good but fresh, slightly underripe ones are just tart enough to keep it interesting. Using, and blitzing, a third, whole almonds adds a bit of texture. Homemade pastry is always best but if you’re feeling lazy, just go and buy some. It will still be good. The quantities below make a Watson sized, 26cm (approx. 3cm deep) tart but you can never have too much frangipane.
You can't beat a bowl of strawberries in the summer. Especially when eating wild European strawberries, which do taste exquisite and that’s not a word that comes to me easily. This dish calls for a slight caramelisation in a pan with a dash of our very own apple cider vinegar to really make the strawberries sing. Don't forget the delectable addition of a side of shortcake to soak up all of the tangy syrup.
Using a good dollop of our lemon marmalade and lemon curd, this recipe will turn your excess of leftover hot cross buns into a delicious dessert this Easter.
This classic Normandy apple and almomd tarte is somewhere between apple and frangipane - using a custard with the ground almonds forming a top crust. Almond flour tends to be a little too uniformly fine so I’d recommend blitzing some flaked almonds in the food processor.
Published in Robert Freson's 'A Taste of France', 1983.