Frangipane: Almond Cream Pie

Frangipane is a velvety almond cream that’s enhanced with just a hint of vanilla. It adds delicious richness and texture to desserts. The cream, which has a nutty, sweet taste, can be used in many different ways, including a filling for tarts, cakes, and pastries

Ingredients

3 tablespoons butter, softened

1/4 cup granulated sugar

1/2 cup ground almond meal

1 large egg

3/4 teaspoon vanilla extract

1 tablespoon all-purpose flour

Directions

Frangipane ingredients

Place the butter and the sugar in the bowl of a stand mixer and cream together.

Add the almond meal and mix to combine.

Then add the egg and vanilla, gently beating until all is mixed.

Finish by adding the flour and combining until well mixed. 

As this is a raw product, it will need to be cooked before consuming. When you are ready to use it, fill your tart or tartlets and bake.

Almond Flour Pie Crust

Ingredients

2 cups blanched almond flour (not almond meal)

1/4 teaspoon salt

2 tablespoons melted coconut oil

1 large egg

Steps to Make It

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Gather the ingredients. Preheat oven to 350 F.

In a large bowl, combine the almond flour with the salt.

Add the melted coconut oil and egg. Stir to combine.

Spoon the pie crust dough into a 9-inch pie pan.

Evenly press the pie crust into the bottom and up the sides of the pan.

Using a fork, press indentations into the top edge of the pie crust for decoration.

Bake in the preheated oven for 8 to 12 minutes, or until lightly golden brown.

Cool completely before filling with any pie filling of your choice or as a replacement gluten-free crust in any no-bake pie recipe.