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Ingredients
1 ¼ cups black walnut pieces
½ cup granulated sugar
⅔ cup light-brown sugar
2 sticks softened unsalted butter
¼ teaspoon ground cinnamon
2 tablespoons dark rum or 2 teaspoons vanilla extract
4 large eggs
½ cup plus 1 tablespoon flour
½ teaspoon baking powder
¼ teaspoon salt
Nutritional analysis per serving
23 grams carbs; 102 milligrams cholesterol; 331 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 1 gram fiber; 92 milligrams sodium; 5 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, finely grind the walnuts and the granulated sugar. Set aside. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy. Add the ground nut mixture, cinnamon and rum or vanilla. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed. Use as a filling for tarts, pastries and other baked goods. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.
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Comments
Made an Apple, English Walnut Frangipane Tart, it turned out wonderful. The recipe spects were right on, used Irish butter, as it seems to give excellent results.
Made an Apple, English Walnut Frangipane Tart, it turned out wonderful. The recipe spects were right on, used Irish butter, as it seems to give excellent results.