Almond Cream Recipes

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Cherry Almond Tart Recipe Recipe

Cherry Almond Tart Recipe

06.15.12 by Jackie

I mentioned recently that my husband Lulu surprised me with a celebratory trip to the Napa Valley. We felt it was well deserved after completing the manuscript of my first cookbook (available for pre-order). We stayed at the Vintage Inn. We've been there  before and we've never been disappointed. The hotel is located in the heart of Yountville, within 3 blocks of what seems like the highest concentration of Michelin Star Restaurants in the world. The service was exquisite as usual with complimentary champagne breakfast buffet daily and a lovely afternoon tea service to boot. It's by far the best hotel breakfast I've ever had, ranging from petite pastries, freshly-made omelets, goat cheese walnut puffs and chocolate tartlets. What truly caught my attention was the delicious almond tart with seasonal fruit. I couldn't resist making the same dessert today to remind us of our trip, and as a huge thank you to Lulu for such a fabulous, memorable vacation. Of course, the restaurants were out of this world and the scenery was beautiful; but the highlight of the trip was relaxing with my husband and baby at this lovely hotel. If you visit Yountville, without a doubt, stay at the Vintage Inn!

The tart is made with a dense, almond filling and a large quantity of fresh cherries and blueberries. I made the crust with powdered sugar, toasted rice flour and regular all-purpose flour. The result is a wonderful fruit tart oozing with sweet fruits and a crunchy crust.


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Blueberry Almond Tart Recipe Recipe

Blueberry Almond Tart Recipe

03.05.12 by Jackie

I love blueberries. I usually serve them fresh with yogurt but this time, I made a change and baked them in a delicious almond cream tart. I filled puff pastry dough with homemade buttery almond cream and topped it with fresh blueberries.

When blueberries are baked, they release a beautiful deep blue color onto the almond cream. I didn't want the puff pastry to turn soggy, so instead of using regular tart molds, I placed them into brioche molds that could hold more cream as the cavity is much deeper. The tarts were not overly sweet; I really wanted the blueberries to shine in this wonderful French dessert. 

 


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Chocolate Orange King Cake (Galette des Rois) Recipe

La galette des Rois, or king's cake, is made every year to celebrate Epiphany. For those who don't know, epiphany is a Christian holiday that celebrates the Magi visiting baby Jesus. January 6th is the official day of Epiphany, but in France, we usually celebrate it on the Sunday between the 2nd and the 8th.  

This delicious treat is a flaky puff pastry with a sweet filling. The traditional filling is a simple almond cream, or frangipane, but this year I felt like a change. To the basic frangipane recipe I added melted chocolate and Grand Marnier (or orange extract for the kids).

Before serving, it's customary to hide a small figurine in the galette. Whoever gets the piece with the figurine is king (or queen) for a day. In reality, the winner is anyone who gets to have a slice of this delicious dessert.

Galette des Rois (Kings Cake)


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Frangipane Petit Four with Raspberry Mascarpone Frosting Recipe

We hosted another tea party yesterday and I made some polenta tartlets and individual apricot pies. I had some leftover dough and almond cream from each, so I combined the two and baked them until they became dry. The result was similar to a "petit four sec". I had made eggplant rollups for dinner as well, so I used the leftover mascarpone to make a butter cream frosting which I then smeared onto each petit four. It worked like magic.

If an almond cream tart and a polenta tartlet had a baby, my frangipane petit four would probably be the result. Improvising with leftovers is a lot of fun. Sometimes it doesn't work out, but when it does, the result is true culinary innovation.  If you have no other use for the leftovers, it's the perfect time to experiment and be creative.


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Apricot Tart with Almond Cream and Kaffir Lime Ginger Glaze Recipe

I was in the mood to bake today. I thought about making apple tartes amandines but everyone said they were bored with this flavor. So to please the whole house, I paired the almond cream with fresh ripe apricots. In France, you would order "une tarte amandine aux abricots, s'il vous plait!" in a patisserie (bakery). You probably won't learn this phrase in any French for tourists books, but I'm telling you, it's essential for your survival .

For the glaze, I had Laura's apricot pie jelly, a few kaffir lime leaves left that I did not used for my sweet and sour pineapple soup and some fresh ginger. It gave a nice kick to the apricot.

I know what you're going to say about my family. How spoiled are they?

apricot almond cream tart


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