Christine Dabney wrote:
> You can still have a frangipane base. It means an almond pastry
> filling... on top of the pastry dough.
>
> I have several recipes with this, a frangipane base, sometimes a
> custard base with almonds/almond paste, but also can be an almond
> paste type base.
>
> Whichever it is, I am a sucker for it. And apricots go so well with
> almonds...
>
> Christine

TJ's used to have a divine frozen apricot tart, with frangipane,
which was imported from France. It went the way of many lovely
TJ's offerings, alas. I think one could even make a low-carb
version of this....

--
Jean B.