Hypothetically, if someone asked me what my favourite ingredient to bake with was – and it’s hypothetical because it’s one of those things only I would ask myself pretending to be a famous pastry chef being interviewed – the answer would be ground almonds without hesitation. It’s super versatile, you can use it to replace flour in gluten-free recipes, make macarons, pâte sucrée and of course frangipane to go inside said pâte.
Once again I borrowed a very promising recipe from hint of vanilla and the results surpassed my almond-filled fantasies. The tart finished baking just as my dad was coming home, and he said he could smell it before even coming in the door. I won’t be posting the recipe since I followed it verbatim, except I made one 22cm tart instead of 4 minis, and used my own roasted almond tart dough that was previously made.
Please make this. I’m currently fighting the urge to make another one.