Fresh plums baked into a sweet almond paste filling over a flaky almond crust. Divine.
In case you didn’t know.
I was clueless about frangipane, only hearing of it in passing without knowing what it was. The word frangipane (fränjiˈpän) itself is like music to my ears. And my taste buds too.
Frangipane is almond paste. Magical almond paste. Grinding almonds up with sugar (& butter) is much like grinding up hazelnuts with chocolate to make Nutella. The result is the same. Heaven-sent.
The soft, almond-infused filling bakes up light and fluffy and highlights the tart, juicy plums and the tender, buttery crust.
This was the highlight of all the summer desserts I baked. Unforgettable.
Frangipane. . . I love you.