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Frangipane filling - Dry or moist?

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  • 28-07-2019 9:12pm
    #1
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭


    HI
    I have just made a Plum Frangipane Tart.
    The recipe said 40-50 mins 180C until the pastry is crisp, top is golden brown and the plums are soft.
    At 45 mins it was all of the above, but very wet when I broke through the top.
    I left it for an hour and ten after checking every 5 mins or so and took it out.
    It's very soggy and greasy.
    I ate some and it's sitting like a brick in my stomach.
    The filling was 2 eggs and 200 gr each butter, sugar and ground almonds.
    I don't know what it is supposed to be like when cooked. I was expecting it to be a posh bakewell.
    In terms of moistness where does it lie between a Victoria sponge and chocolate fudge cake?


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    #2
    Musefan
    Registered Users Posts: 775 ✭✭✭Musefan


    Kewreeuss wrote: »
    HI
    I have just made a Plum Frangipane Tart.
    The recipe said 40-50 mins 180C until the pastry is crisp, top is golden brown and the plums are soft.
    At 45 mins it was all of the above, but very wet when I broke through the top.
    I left it for an hour and ten after checking every 5 mins or so and took it out.
    It's very soggy and greasy.
    I ate some and it's sitting like a brick in my stomach.
    The filling was 2 eggs and 200 gr each butter, sugar and ground almonds.
    I don't know what it is supposed to be like when cooked. I was expecting it to be a posh bakewell.
    In terms of moistness where does it lie between a Victoria sponge and chocolate fudge cake?

    When I’ve made frangipane before, it’s been very moist and I didn’t like it! Now I throw in some flour into the mix to bet a more bake well texture that holds like a sponge but still tastes like frangipane.


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    #3
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭Kewreeuss


    I think this was a failure.
    I hate wasting all those ingredients, so I will probably eat it little forkful by little forkful over the next few days.


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    #4
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    *I've moved this into the main Food forum :)

    It could be the amount of ground almonds in the recipe - usually there's flour in there too. I use THIS one all the time, it works very well and is never soggy.


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    #5
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭Kewreeuss


    Yes, a lot of the recipes have some flour added.
    I thought the one without was somehow 'purer'!
    I'll wait a while to digest this failure:D and I'll try again with a different recipe.
    Thanks


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    #6
    Shenshen
    Registered Users Posts: 9,453 ✭✭✭Shenshen


    I think Frangipane ought to be moist, but I do wonder if the plums in your recipe just made it way too soggy overall?


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    #7
    B0jangles
    Closed Accounts Posts: 4,951 ✭✭✭B0jangles


    Kewreeuss wrote: »
    I think this was a failure.
    I hate wasting all those ingredients, so I will probably eat it little forkful by little forkful over the next few days.


    Could you take the filling off the pastry, spread it out and dry it a bit in a coolish oven, then use it as a stir-in for some icecream?

    (I hate wasting things too :D)


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