Please allow me to introduce Lord Frangipane. Master of all tarts and ruler of all pastry creams, Lord Frangipane would look positively dashing on your plate.
If I’m being honest, my first several attempts at the frangipane tart were disastrous. I tried several different recipes for the pastry and even more recipes for the frangipane itself. I had some wonderful success making frangipane galettes out of rustically pleated pie dough, but ultimately that process was too complicated. I knew that if I were to share frangipane with the world, the recipe would need to be much simpler, so I opted for puff pastry.
The only problem with puff pastry is that the frangipane spills off the tarts while baking, making an awful mess and producing less than pretty tarts. After my first batch with the puff pastry, I swore never again. But then I tasted a tart. And. My. Jaw. dropped. People, I had never tasted anything like it! The maple glazed crust was delicate and crisp, the center filled with smooth frangipane cream and juicy berries that melted in my mouth.
I ran back to the store and bought two more packages of puff pastry so I could give the recipe some tweaks. This entire process was repeated four more times until the people at the grocery store came to know me as the raspberries and puff pastry lady. Ultimately, I got it right and I’m so happy to share this treasure of a tart with you. Now without further adieu, may I present Lord Frangipane.
Bringing Back Jupiter 