A good frangipane recipe is essential to every recipe book! It's so easy to substitute flavours and fruits that are in season. This is something I tried that's a little bit different using verjus and grapes. xx
125g icing sugar, sifted
125g almond meal
125g unsalted butter, at room temperature
1 egg yolk
25 g plain flour
25ml kirsh or verjus (optional)
10-15 red seedless grapes, halved
100g caster sugar
2 sprigs thyme
5 red seedless grapes, quartered
15 red seedless grapes, sliced thinly width way
Creme fraiche or whipped cream, to serve
Preheat oven to 180°C.
Line an 18-20cm skillet, baking tray or cake tin with baking paper.
For the frangipane, combine icing sugar and almond meal in a bowl. Set aside.
Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine.
Add eggs and egg yolk, then flour and kirsh/verjus and mix to combine.
Fill tin with frangipane mixture, to get an even distriution of grapes, sprinkle the halved grapes over then push each one into the frangipane mixture.
Bake until golden and centre springs back when lightly touched. (10-12 minutes)Remove from oven and allow to cool slightly.
Meanwhile, make the verjus syrup, put all ingredients in a saucepan over medium to low heat, simmer until sugar has dissolved and the consistency is a watery syrup consistency - don't strain, just brush or pour straight over the frangipane.
Add sliced grapes, slice and serve with creme fraiche or whipped cream.
NOTE: I used about an 18-20cm skillet lined with baking paper as my favourite part about the frangipane is the filling, I just left out the pastry, but you could line a tart tin with short crust pastry instead.