Recipe for Frangipane Tart

PREPARATION OF THE ALMOND CREAM: Start your mixer and add the softened butter. Add the powdered sugar until the mixture whitens, then add the eggs one at a time, the almond flour, the cornstarch, and the rum. Pour the cream into a bowl before refrigerating it to rest for one to two hours.

ASSEMBLING THE KING CAKE WITH ALMOND CREAM: Take the puff pastry out of the refrigerator and cut out two circles using your pastry cutters. If your pastry is not cut perfectly, use a knife to assist you. Be very careful when moving your pastry circles onto your parchment paper. You can fold them in half or quarters to help. Beat your last egg and apply a layer of beaten egg around the edge of your pastry circle.

Spread your cream mixture using a piping bag or a large spoon. Be careful not to overflow onto the layer of beaten eggs. Level the top of your almond cream with your wooden spoon and place the bean.

Place the second round of dough over your filling, then pinch the edges of the dough together using your fingers. Scallop the edges of your pastry with the back of your knife for a nice finish. Then brush the top of the pastry with your beaten egg.

To allow the dough to rest, let your pastry sit in the refrigerator for a few hours before baking. Decorate the top of your pastry using the back of your knife. Bake everything for about 45 minutes at 190°C.

PREPARING THE SYRUP WHILE COOKING THE FRANGIPANE CAKE: Prepare the syrup by bringing the water and sugar to a boil.

As soon as the sugar has melted, let it cool to room temperature.

To finish, complete the decoration of the cake by applying the syrup on top with a brush. It’s ready!