Frangipane (Almond) Tart

Tart Filling

½ cup (125g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
1 ¼ cups ground almond (120g)
3 tablespoons (45g) unbleached all-purpose flour

Baking the tart


Mostly based off of Pardon Your French


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