![]() ![]() I’m not sure what the baked frangipane texture is supposed to be like as it wasn’t indicated, but this was neither cake-like nor creamy sort of in-between. The base was fairly good, but I would recommend using regular salt rather than kosher salt unless you like random hits of salt similar to eating salted caramel foods.Ĭons: The frangipane and flavour are where things fell apart for me. On the plus side, the poaching liquid was absolutely heavenly! I’d definitely use that part of the recipe again and have saved the syrup to use in other ways. I think tightly sealing it in with aluminum initially makes a big difference. Pros: Thankfully, I didn’t have the same over browning issues that others experienced. Note: I followed the recipe, ingredients, and tools exactly as indicated. General Opinion: Nobody went back for seconds, myself included. ![]() This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. The tart is best served on it’s own or with a simple dollop of whipped cream. You can also brush the top with a simple apricot glaze for shine if you desire. I like to garnish it with a simple dusting of sugar. Once baked, you’ll want to allow the tart to cool almost completely before serving. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using. Make it several days in advance and store it in the refrigerator until you’re ready to use it.
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