Frangipani

 

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Makes enough for one 8 to 9 inch tart

¼ pound softened butter

½ cup almond paste

½ cup granulated sugar

2 eggs

½ cup all-purpose flour

Mix butter and almond past together until well blended and a bit fluffy. Add the sugar and eggs and continue to mix until well blended. Slowly add the flour, mixing well after each addition. This is now ready to use in classic French tarts and pastries. Spread an even layer in the bottom of a tart or pie pan lined with pastry and add what ever topping you intend to use.

 


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