Tourte a la Frangipane

Ingredients

• £ lb. short-crust (No. 1943) or puff-paste trimmings
• 3 oz. flour
• 4 yolks of eggs
• i pint cream or milk
• 2 oz. caster sugar
• 2 oz. butter
• 1 inch cinnamon
• 1 inch of vanilla-pod (split)
• 2 oz. ground almonds
• a pinch of salt

Method

1. 1

   Roll out the paste about a quarter of an inch thick.

2. 2

   Place a flan or pastry ring on a baking-tin, butter slightly, and line with paste; notch the edges with the back of a knife, prick the parts with a fork, and fill with frangipane cream (No.

3. 3

   1959).

4. 4

   Bake until golden in a moderately heated oven.

5. 5

   Dust with caster or icing sugar, and glaze.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 524. The excerpt below is the record exactly as published.

Tourte a la Frangipane. — £ lb. short-crust (No. 1943) or puff -paste trimmings, 3 oz. flour, 4 yolks of eggs, i pint cream or milk, 2 oz. caster sugar, 2 oz. butter, 1 inch cinnamon, 1 inch of vanilla-pod (split), 2 oz. ground almonds, a pinch of salt

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