Along these years I've learned to become more of a "fruit dessert kind of girl". When I was younger my concept regarding desserts were: if there is no chocolate it can't be called dessert! but the creative monster that lives inside me was getting tired of the same flavors over and over again and decided to teach the taste buds that I have that other combinations could be just as satisfying and that's how I began to change.
Frangipane is one of the most classic fillings for sweet tarts and one of my favorites. It consists in the combination of almond cream with pastry cream and don't confuse almond cream for almond paste. Almond paste is an industrialized paste made from the mixture of bitter almonds and regular almonds, the bitter almonds provide a distinct flavor for the almond paste and if you've never had it you have to try to understand. Some almond cream recipes calls for almond paste, some others don't, I find much more attractive and interesting the ones that calls for it and mine does call for it.
I decided to use kumquats because I believe the only use you can give to this fruit is to incorporate it into sweets. To me seems impossible someone enjoying popping one of these things straight in their mouth , it is super ultra sour (trust me, I tried to). Many recipes uses candied kumquats which is easy to do by boiling it in simple syrup, it breaks the strong flavor of it and turns them more "usable"so if you decide you want to use them for a baked good this is an option to consider.
Last time I made frangipane tart I used candied pears on top and it was also delicious but I was missing some flavor that distinguished better from almond cream so the kumquat was the perfect solution, it adds without overpowering it.
Don't have kumquat? use pears! Don't have almond paste? Make simple almond cream! Like to use store-bought crust? get out of here! HA.
200g all purpose flour
pinch of salt
100g cold unsalted butter
5 tbsp cold water
80g almond paste
70g unsalted butter
1 tbsp almond extract
20g (1 tbsp) almond flour ( just grind skinless almonds)
20g (1tbsp) cake flour
1/2 vanilla bean or 1 tsp extract
2 egg yolks
10g all purpose flour
150g of kumquats