It is a creamy mixture of ground almonds, butter, sugar, and eggs, sometimes used to fill tarts. Halved stone fruits, such as pears, apricots, apples, and plums, are typically baked on top to make a delicious dessert. While frangipane is typically made with ground almonds like Panhandle Milling Almond Flour, it can be made with other ground nuts. Pistachios will give you a gorgeous light green filling, while toasted and ground pecans produce a frangipane with a toffee-like flavor.
The leading cause of undercooked frangipane is baking at too high a heat. The crust will brown too quickly, leaving a soggy center. Overcooked, and it will be dry and granular. As long as it has risen and browned slowly, you are near the end of the cooking time. How do you know when frangipane is cooked? The cream will have risen and puffed when properly cooked. It should have a nice golden color. Make sure the oven is not set to a high temperature. It would make the butter inside the filling melt quickly, resulting in a soggy and wet cream.
We doubt there will be leftovers of this pastry, but just in case, one can store a pear frangipane tart at room temperature or in the fridge. Just note that if refrigerated, the crust will soften much quicker. We prefer to store it covered at room temperature for 3-4 days.
* We used a 24 cm / 9.5-inch tart pan with a removable bottom. The quantities should be enough for a slightly larger tart pan (25 cm / 10 inch).