When I was in culinary school we made amazing looking and tasting desserts! Because of the un-kosher status of culinary school, I would go home, mouth still watering, and replicate these desserts using my kosher kitchen and ingredients. One of my all time favorite was the frangipane. I love desserts with nuts! I adapted this recipe by making the crust out of nuts and in turn making this dessert gluten free!
Your food processor will be your best friend in this recipe, making the frangipane only minutes for you to prepare. *You can also substitute any nut paste for the almond paste.
2 Cups Almonds
1/2 Cup Pecans or Cashews
6 Tbs. Earth Balance
1/3 C. Sugar
1 – 6 Oz Container Almond Paste*
2 Tbs. Sugar
1 Egg White
1 1/2 Tbs. Rum
3 Tbs. Earth Balance
Fruit of your choice: 5 Plums, 2 Handfuls of Grapes, 2 Handfuls of Raspberries, 3-4 Pears, 3-4 Apples, etc.
Preheat oven to 400. Pulse the ingredients for the crust in a food processor until it forms a soft but crumbly dough. Press into a 9 inch springform tart pan and bake for 15-20 minutes until lightly browned. Take out of oven and let cool. Turn oven down to 375.
In the food processor add in all of the ingredients for the filling. Process ingredients until thoroughly combined and smooth, scraping down the sides if necessary. Pour into cooled pie shell.
If using fruit with pits, slice down the middle, remove pit. Slice each half and fan out over the filling. If using fruit without pits, sprinkle the whole berries or grapes over the top of the filling.
Bake for 40-45 minutes until the almond filling between the fruit is a nice golden brown. Cool and serve at room temperature.