Frangipane Cake / Tart Recipe

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Frangipane Cake / Tart

From Dorothy McNett's recipes at If you like Spritz cookies, you will also love this "cake".

1/2 cup unsalted butter, room temperature
1 1/2 teaspoons raw sugar
1/4 teaspoon sea salt
2 egg yolks
1 1/3 cups all purpose unbleached flour

1/2 cup unsalted butter, room temperature
1 cup almond paste (7 oz. pkg)
2 eggs
zest of one lemon
1/2 teaspoon lemon juice
1 tablespoon flour

2 tablespoons powdered sugar, or candied fruits, decorative sprinkles, etc.
soft licorice (Panda, made in Finland)

Preheat oven to 325 degrees. Place the butter, sugar,and salt in batter bowl and beat with electric beater or a spoon until light and fluffy. Beat in the egg yolks and slowly add the flour to mix well. Sprinkle some extra flour onto a pastry cloth and flour your hands. Shape pastry into a ball. You can refrigerate this for 30 minutes or more if desired, especially if it seems a bit soft and sticky. In meantime, using food processor combine the butter and almond paste to blend well. Add the eggs, zest, lemon juice and flour to make a creamy smooth mixture.
Spread a little butter or olive oil over the bottom and sides of 8 or 9 inch tart pan. Sprinkle a little flour over a pastry cloth and with a rolling pin gently roll the dough into a circle about 11 - 12 inches in diameter. Gently line the baking pan with the dough, bringing it up the sides. Roll the pin over the rim of the pan to trim off any excess pastry and to make a nice clean edge. Gently spread the filling over the pastry. Bake 45-50 minutes until the pastry is golden brown and the filling has set up. ( I like to roll out the scrap pieces of the dough and cut into cookie rounds and dollop each with a bit of jam, such as lingonberry. Bake about 15 minutes.) When the cake is done, allow to cool. Slide the cake onto a serving platter and sprinkle with the powdered sugar and other decorative sprinkles as desired. Slice and serve with a bit of the soft licorice!

Recipe created 2013-11-05.

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