Frangipane or almond filling for the base of fruit tarts
8 oz. Almond paste
1 C granulated sugar
1/2 C unsalted butter
1/4 C a.p. Flour1 egg
Place almond paster and sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix together until smooth. Add butter and continue mixing. Beat egg slightly with a fork and add alternately with the flour.
Frangipane will spread when cooking. To make fruit tarts, spread or scoop some frangipane on the unbaked crust to make a layer about 1/2 inch thick. Bake at 325' until crust and frangipane are done, about 20 minutes. The frangipane will even out when baking. To use frangipane in pastries, add about 1 cup of cake crumbs and mix well. The filling should be relatively and hold its shape when rolled into a ball. Roll into ropes or form balls of filling to place on pastry dough.