Frangipane (Almond cream) issues
I have baked Dorie Greenspan's Almond and Pear tart a few times. I love the tart. However, 2 out of 3 times my frangipane came out really soggy! I don't know what I am doing wring. I dry the pears to the point of looking like cardboard, so I know the excess liquid from the pears is not the problem. My only suspicion is that maybe I beat the butter and sugar for too long. I beat it for over 15 minutes (just the butter and sugar). Any help?
Thank you for your reply. I have a hand mixer and I use almond and butter, instead of the almond paste. here's a link to the recipe:
but here's where I think I go wrong in beating too long:
"To make the almond cream: Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend. If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula. In either case, the ingredients are added in the same order. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours."
She says beat butter and sugar until satiny, no matter how long I beat, I don't get the satiny sheen (I'm guessing that is what she means?).