Frangipane is a classic French filling for tarts and other pastries.  It is used to make a classic pear tart from the Loire Valley and to make the traditional 12th night cake, Gallette des Rois.

1 cup almond paste *

3 eggs

3/4 cup sugar

1 ½ cups milk or half and half

3/4 cup all-purpose flour

Break the almond paste up into a bowl.  Add the eggs, and sugar and blend until smooth.  Add the milk and flour alternately, blending well after each addition until you have a smooth cream.  Use this to fill tarts and pastries

You may also pour into a baking pan lined with Baker’s parchment, and bake at 350°F - (180°C or Gas mark 4) and bake until a slim bamboo skewer inserted into the center comes out clean.  Allow to cool, then cut into squares, sprinkle with powdered sugar and serve as a confection.

* Almond paste is available at ethnic grocers, specialty baking shops and on line.