Frangipane Calories

Frangipane tastes sweet, buttery and distinctly almondy. Baking gives it a soft, moist texture, and it pairs especially well with tart fruits such as pears, apricots and cherries.

No, frangipane is not marzipan. Frangipane is a soft filling made with ground almonds, butter, sugar and eggs, while marzipan is a firmer almond-and-sugar paste used for shaping, covering or filling sweets.

Frangipane is usually made from ground almonds, butter, sugar and eggs. Some recipes also add flour or flavorings such as vanilla or citrus zest, but the almond mixture is what gives it its characteristic taste and texture.

To make frangipane, cream softened butter with sugar, then mix in eggs and ground almonds. Spread the mixture into a pastry shell, add fruit if desired, and bake until the filling is set and golden.

Crème d’amande is an almond cream made from butter, sugar, eggs and ground almonds; frangipane can refer to that cream or to a version combined with pastry cream. Recipes and naming vary, so the terms are sometimes used interchangeably.

In a Bakewell tart, frangipane forms the soft almond layer over jam inside the pastry case. It is baked with the tart, creating a tender filling that contrasts with the fruitiness of the jam.

Frangipane can puff as the eggs expand in the oven, then settle as it cools; a little sinking is normal. A dramatic collapse can happen if the center is underbaked or the filling is especially wet.

Raw frangipane is best avoided because it commonly contains uncooked eggs. Bake it in its pastry shell until the filling is set; baking also develops the almond flavor and gives the filling its familiar texture.

Yes, frangipane can be frozen, either as filling or in a baked tart. Seal it well to protect its texture and flavor, then thaw it in the refrigerator before using or serving.