Frangipane aka Almond Cream Pie (Yummy!)

Of all the 6 recipes we learnt this week, this is my favourtite and I am planning to master it. Its filling is sweet and creamy with strong almond taste! Since this is a sweet filling, similar to the apple pie, we'll be using the sweet short pastry for its base.

Prepare the sweet dough as instructed. Making sure no kneading or work on the dough too long (chill the dough flat in a cling film before use should do the trick). Working with the dough is tricky for me because it is tends to be sticky (presence of sugar)...so I have to work on it with confidence and fast. Once the dough is set on the pie ring, make sure poke the base with a fork to create a few small holes.

Lets look at the filling recipe - for a 5 inches diameter pie ring (set oven temperature at 170 degrees Celcius):

Butter..............................................................125g
Icing Sugar.....................................................95g
Brown Sugar..................................................15g
Vanilla Essence.............................................Drops
Lemond Essence/Juice................................Drops
Glucose (fruit sugar - very sticky).................25g (purpose is to retain moisture)
Egg..................................................................1
Ground Almond..............................................100g (blanched almonds to remove skin and blend)
Cake Flour...................................................... 25g
Nutmeg Powder............................................. Pinch
Canned fruits for topping (peaches, cherries, blueberries etc)

1. Cream butter, glucose, icing sugar, brown sugar and essences (vanilla & lemon) until fluffy.
2. Beat egg and add gradually. Mix well.
3. Mix ground almond, flour and nutmeg powder together.
4. Fold in the dry mixture to form a smooth batter.
5. Fill batter into a piping bag and pipe into pie ring in a circular motion. Allows 5mm gap between the batter and pastry edge (this filling will rise).
6. Put in oven. Once it is half bake (filling rises but the pastry is still whitish), arrange fruits on the top.
7. Continue to bake until golden brown.

Note: Glazing the fruit topping is not necessary. If desired, dilutes some apricot glazing gel in warm water and brush the pie top once it is cool on a wire rack.