Almond Frangipane Tart Recipe

The frangipane is the not-so-secret ingredient of some of the world's best desserts and pastries, and I can easly understand why. A fluffy almond cream with a nutty taste gives such a rich fleavour to tart, cakes and pastries.
FOR THE FRANGIPANE FILLING:
125 g Almond flour
125 g sugar
125 g unsalted butter
50 g all purpose flour
2 eggs
FOR THE CRUST:
500 g all purpose flour
200 g unsalted butter
200 g sugar
2 egg yoks
1 egg white
1 tsp vanilla extract
1 tsp baking powder
zest of 1 lemon
22 cm diameter cake pan
Bake in a preheated 170 °C F oven for 30/40 minutes or until the filling is golden and the middle is firm to the touch.
Allow to cool completely before removing the sides of the tart pan and brush wish some jam to give the shine (or dust with powdered sugar, if desired).

[@KhalPatil]

There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers 🥰😘🤩 *****