frangipane

120g unsalted butter, softened
120g icing sugar
120g (about 3 large) eggs, beaten
120g ground almonds
25g plain flour
4 tsp dark rum, armagnac or kirsch

In a mixing bowl, cream together the softened butter with the icing sugar until thoroughly mixed.

Gradually mix in the beaten egg, mixing well between each addition.

Sift the flour and ground almonds and stir them into the butter mixture, mixing well, then stir in the spirit of choice

 

Classic base for tarts such as cherry, pear & Bakewell