Grapefruit tastes weird here, and orange is too strident, so I'll be going with lemon, to match the juice in my compote. I prefer the slightly more savoury flavour of Vanilli's frangipane, which I attribute to the flour, but, like Bell, I'll be adding a little baking powder to the mixture too, for extra lift.ĭay-Lewis flavours her frangipane with bitter almond extract, which stops it from being too sweet, and Vanilli does the same with citrus zest. Both are pleasingly light and fluffy more so than the denser, moister frangipane in Day-Lewis's recipe, made by whisking hot melted butter into the remaining ingredients, which makes it more of a sophisticated, "just a sliver" dessert option. Photograph: Felicity Cloake for the Guardianīell and Vanilli both make their frangipanes in much the same way as one might make a sponge cake, creaming together butter and sugar, beating in eggs, then folding in dry ingredients (ground almonds for Bell, almonds and flour for Vanilli). Vanilli's do look very pretty indeed though: worth bearing in mind for a picnic, should the weather hold. She and White's source both make tartlets rather than full-sized tarts, which give a rather high pastry to frangipane ratio. I'm opting for a high butter to flour ratio, to ensure optimum crispness.īell, and London baker Lily Vanilli ( whose tarts, according to Vogue, are the "best in town") blind-bake the pastry shell, rather than adding the filling straight to the raw pastry, which also adds crunch. I don't think this, or the ground almonds Bell also adds, are necessary though: I much prefer the savoury plainness of Tamasin Day-Lewis's ordinary shortcrust, which sets off the rich frangipane nicely. Photograph: Felicity Cloake for the Guardianįlorence White's "early 19th-century recipe still used in Derbyshire", taken from her Good Things in England, simply specifies "rich pastry", which I take to mean a shortcrust enriched with egg, as used by Annie Bell in her Baking Bible.
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