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Frangipane, a sweet nut cream, is a common component of many well-loved baked goods. In this lesson, discover how Martha incorporates frangipane, made with a variety of nuts, into four remarkable recipes: the beloved French pastry known as Bostock, a classic English bakewell tart, and an apricot tart made with a hazelnut frangipane. Plus, a pecan-frangipane coffee cake that is sure to become a family favorite.
This Week’s Recipe
Martha Stewart's Bostock recipe appears in the Frangipane episode of Martha Bakes.
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2/3 cup blanched whole almonds, toasted, plus 1/2 cup unblanched sliced almonds, for serving
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon dark rum
- 3/4 teaspoon salt
- 1/2 teaspoon almond extract
- One 3/4-pound loaf brioche
- 1/2 cup apricot jam
- Confectioners' sugar, for dusting
- Preheat oven to 400 degrees and line baking sheet with parchment paper. In a small pot, combine 1/2 cup each granulated sugar and water and the vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- In bowl of a food processor, combine whole almonds and remaining 1/2 cup sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with vanilla simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
Yield: 8 servings
Additional recipes and video clips from the episode are available on MarthaStewart.com: