Oatmeal Frangipane

Frangipane is a sweet, almond-based confectionery topping. It begins with a creamy butter sugar mixture, adds several eggs, and then almond flour which gives it texture. Sometimes a little flour is added for stability, but if not frangipane is gluten-free. Frangipane can also be flavored with lemon zest or an extract.

I wanted to find a similar alternative to frangipane that did not use nuts. I decided to use rolled oats and tested it out on my apple tart from yesterday's post. It worked quite well. Both oats and almonds pair well with apple so if preferred, substitute ground almonds for the oats in the recipe below for a regular frangipane.

Oatmeal Frangipane

170 grams salted butter

170 grams granulated (white) sugar

4 large egg

170 grams quick-cooking rolled oats

Cream butter and sugar together well until light and fluffy. Beat in eggs one at a time. Stir in oats.

Caramel Apple Oat Frangipane Tart

Caramel Apple Oat Frangipane Tart
one freshly baked nine inch pie crust
one can or jar dulce de leche
6 medium cooking apples, peeled and cut into eighths
2 Tablespoons brown sugar
1 Tablespoon water
2 teaspoons ground cinnamon
one recipe oatmeal frangipane (see tomorrow's post)

Preheat oven to 320◦F.
Spread the dulce de leche over the crust bottom.
Place the apples, sugar, water and cinnamon in a wide pot. Bring to a simmer and cook until apples are just beginning to soften. They will continue to cook in the oven. Drain well.

Arrange the apples over the dulce de leche.
Spread with oatmeal frangipane.

Bake for about 40 minutes until frangipane is golden and set and a toothpick inserted in the frangipane comes out clean.

Serve hot, warm, cooled, or even cold. If reheated, the oven is much better used than the microwave.