Almond Cream Filling
Published by Robert Rose
In the very first restaurant that I worked in, we made wonderful little fruit tarts that had a lovely baked almond filling under the fruit. It’s very easy to prepare, especially now that you can find ground almond meal or flour in many markets. This is adapted from a Bob’s Red Mill recipe.
Total Timeunder 15 minutes
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturebuttery, creamy, nutty, sweet
- ½ cup (125 mL) confectioners (icing) sugar, sifted
- ¼ cup (50 mL) butter, softened
- ¾ cup (175 mL) almond meal (flour)
- 1 tbsp (15 mL) all purpose flour
- 1 egg
- ½ tsp (2 mL) pure almond extract
In a large bowl or bowl of a stand mixer fitted with paddle attachment, combine confectioner’s sugar and butter, beating until light and fluffy. Add almond meal and flour, beating well. Add egg and almond extract, beating until smooth.
Serving suggestion: Spread filling in unbaked turnovers or tart or tartlet shells as directed in recipe.
2008 Julie Hasson