Dessert & Baked Goods » Blackberry Frangipane Tarts
Else Rhodes, Executive Pastry Chef at Pain D'Avignon simmers juicy blackberries with fragrant lavender to fill homemade tart shells. Don't let a fancy term like "frangipane" scare you away! Frangipane is simply a sweet almond paste which Else pipes on top of the blackberry compote. It bakes to a soft, chewy inside with a crusty, golden exterior. Make the tarts ahead then reheat and serve with vanilla or lemon ice cream.
Posted Friday, May 4, 2012, at 8:45 am by piedad:Excellent recipe ,I love it Easy to follow . Thank u
Add a Comment / Rate this Video
You must be logged in to comment!