I am in the process of making up a recipe for a cherry almond frangipane tart... I went to a local bookstore around here where I live and it's one of the largest books stores in the country with new and used selections.
Well, when I went to this store there was an espresso stand that had pastries in addition to beverages. I ordered a cherry almond tart and it had an incredible texture and not to mention delicate, but intricate flavours. It was an odd thing for me because at this time I was in the middle of trying to make that exact kind of tart, but with raspberry instead of cherry.
Anyway, I went out to a grocery store and bought the ingredients to make an almond paste and pastry dough and fill a tart pan with the pastry dough and the paste and top it with sweetened crushed raspberries.
Well, in my efforts I have to say it wasn't what I was hoping for. The center texture was nothing compared to the tart I had at the bookstore and I mused over the cherry tart and couldn't get it out of my mind.
So, I plan to make a cherry version, but do some research on how to get a wet and almost paste like center to my tart.
Wish me luck!
.<3
Stephanie
P.S. When I have perfected my recipe, I will possibly post it.
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