Tart of Frangipane

Ingredients

• two eggs
• the yolks of two or three more
• one heaped tablespoonful of fine flour
• the same quantity of caster sugar
• a very small pinch of salt
• a pint of cold milk
• one ounce of the best fresh butter
• the thin rind of a fresh lemon, or a pod of vanilla
• a couple of macaroons

Method

1. 1

   Mix eggs, yolks, flour, sugar, and salt.

2. 2

   Stir in milk and cook while stirring.

3. 3

   Add melted butter and flavoring.

4. 4

   Once thick, add crushed macaroons.

5. 5

   Prepare puff-paste, fill with frangipane, cover, shape, glaze, and bake until colored.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 28. The excerpt below is the record exactly as published.

Tart of Frangipane). — Break into a basin two eggs, add the yolks of two or three more, one heaped tablespoonful of fine flour, the same quantity, or more, according to taste, of caster sugar, and a very small pinch of salt. Beat the whole together, and when quite smooth, stir in, a little at a time, a pint of cold milk. Strain the mixture into a saucepan; put this on the fire and stir continuously. When it begins to get warm, mix in one ounce of the best fresh butter, melted on the fire till it assumes a light brown colour. Now add to the custard the thin rind of a fresh lemon, or a pod of vanilla or any other flavouring essence that is liked ; the custard having become sufficiently thick, continue the stirring till it is almost cold, then add to it a couple of macaroons

Cook this with the app: pantry check, scaling, and the assistant.