A Fable For Frangipane

               The elegant presentation of the French Frangipane is considered an art in all of France. Its recipe has been a fable for more than a century. Frangipane is named after the sixteenth-century Italian nobleman known as Marquis Musio Frangipane. While residing in Paris, he formulated a bitter almond scent used as a fragrance for none other than gloves. The French pastry chefs were inspired by the aroma so they originated a recipe that has since become the French Classic:

Ingredients     

 7Granny Smith Apples-peeled, halved, cored, thinly sliced.

375 grams pocket careme. A butter puff pastry thawed.

  20   grams unsalted butter.

  1     Tbsp Chopped Rosemary Leaves

Cereme fraiche to serve

 Frangipane

 60    Grams unsalted butter, softened

 75    Grams pure icing sugar

  1      Tsp vanilla extract

  1      egg lightly beaten

100   Grams almond meal

 1       Tsp Cornflower

 ¼      Cup Calvados

Salted Caramel Sauce

250   Grams brown sugar

120   Grams unsalted butter

¾       Cup thickened crème

½       Tsp Salt

             This tantalizing genre highlights human weakness when it comes to forfeiting a bite of the famous French tart. As many now know about the impeccable French tart, a piece of this recipe in its fullness far outweighs all other fiction. First, there is a narrator of sorts that illustrates the characters in their inanimate element. The characters only act in a given moment in time while the narrator adds all these personified ingredients into context. The most important characters, the protagonists, or rather the inert apples tell the tallest of tales. Then there is the falling action of the egg. Next, the rising of the crust.  The dialogue or rather sequence of action goes like this…

             For the Frangipane, combine all the ingredients in a food processor and whiz until combined. Chill for 30 minutes. Second, preheat oven to 200C. Place apple in a bowl of acidulated water. Roll out pastry on a floured work surface until 5 mm thick and cut out a 32 cm round.  Transfer to a baking paper-lined baking tray and using a small sharp knife, score a 1 cm border. Prick inner pastry with a fork, then with Frangipane. Drain apple and arrange in concentric overlapping circles over the top.

             Combine butter, rosemary, and sugar in a saucepan over medium heat until melted. Brush over the apples, then bakes for 30 minutes or until golden crisp.

             Meanwhile, for the salted caramel sauce, combine the sugar, butter and cream with ½ tsp salt in a saucepan over medium-low heat, stirring until sugar dissolves. Cool slightly. Serve the tart with crème Fraiche and salted caramel sauce.

             French cuisine is characterized by meticulous and non-hurried cooking. It’s meant for leisure, family gatherings, personal experience, and gratification. The diversity of French cuisine as evidenced by distinct dishes such as this French Frangipane gives way to a variety of French food to please the palate. The good climate in the south allows for dominant use of fruit. French culinary arts also focus on the mastery of pastry dough as well.  But, Fruits such as the apple, are usually served for dessert followed by a le café or strong espresso coffee.  The French believe that each dish should be an occasion to have an enjoyable experience.

             This French-style tart has a fruity twist to its plot…you can drizzle over with some caramel drizzle for a dessert everyone desires to dive into.  It’s an element that takes part in culture, family, and socializing.This fabulous fable is a masterpiece. Once you begin to follow the dialogue in its intensity, It will have you coming back for more time and time again. It is a dessert dish that is verily delectable.