A chocolate tart with frangipane filling as the middle layer
|Main ingredient(s)||Almonds or almond flavouring, butter, sugar, eggs|
Frangipane is a filling made from or flavored with almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Jesuite. An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. Frangipane is one of France's many traditional foods associated with Christmas celebration.
On Epiphany, the French cut the King Cake, a round cake made of frangipane layers into slices to be distributed by a child known as le petit roi (the little king) who is usually hiding under the dining table. The cake is decorated with stars, a crown, flowers and a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year.
Frangipane/frangipani is derived from frangere il pane (Italian for "break the bread"), from which the noble Frangipani family of Rome derived its name in the 11th century. A certain Frangipane was perfumier to Louis XIII of France, hence the common name of the flowering tropical trees that are actually in the genus Plumeria.
Frangipane can also refer to:
- A Belgian almond pastry tart.
- The frangipane (frangipani, Plumeria) tree as in John Vanderslice's song Kookaburra
- Kitchen Dictionary Retrieved 14 May 2013
- Frangipane recipes at BBC Food Retrieved 14 May 2013
- Frangipane at BBC Good Food Retrieved 24 May 2013
- Mary Berry’s Christmas recipes: Mincemeat Frangipane Tart at Telegraph UK Food and Drink Retrieved 14 May 2013
- Frangipane at Martha Stewart Magazine Retrieved 14 May 2013
- "Frangipane." Oxford Companion to Food (1999), 316.