No, we're not talking about the typical porcelain figurine; we're talking about frangipane, that almondy cream that seems to be made to convince you that happiness exists in the form of dessert.

This recipe is two-fold: You must make the pâte sucrée and the frangipane separately. Begin the pâte sucrée by using a stand mixer with a paddle attachment to cream the sugar and butter until they’re ...

Cream together the butter and sugar until light ... Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.

This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/10in fluted tart tin. Instead of using freshly squeezed ...