On 01/29/2015 12:37 PM, notbob wrote:
> Got a recipe for frangipane using almond paste, which I
> have, instead of almond meal, which is what most recipes call for?
>
> nb
>
Unfortunately, no. I haven't actually done this, but you might try
comparing the list of ingredients between your chosen frangipane recipe
and the list of ingredients in the almond paste. Once you eliminate
those ingredients that are already in the paste, you'll be left with
what you need to add. Just guessing now, but you'll probably won't need
extra sugar, probably will need an egg. Butter? possibly, extract?
probably not. Flour? maybe some to thicken it up a bit. Do you have 1/2
cup of almond *paste* already? If not, it might be simpler to just
search out the almond *meal* and go with a published recipe.

There are a couple other options for dealing the the juice. You can
cover the bottom of the crust with softened, sweetened, extract-flavored
cream cheese. This will keep the bottom crust from getting soggy.

Another option was suggested by "Janet US," sometime ago on this
newsgroup. Beat together 1 egg and 1/4 cup of sugar. Flavor with extract
if desired. Pour over the top of the tart just before you put it into
the oven. The egg, sugar and fruit juice combine to form sort of a
custard. Double the quantities if it doesn't look like enough. You only
have to fill in the "valleys", not submerge the whole thing. Best eaten
warm.