Cherry Frangipane Bars
These bars meet pastry are match made in heaven! When comparing the words "frangipane" and "bars" it's not hard to see how English missed the title for the "language of love."
But if you make these bars for someone you can speak the language of love without knowing any French! A quick shortbread crust, almond frangipane, and sweet cherries work together beautifully in these bars.
If you’d rather skip the cherries give my Almond Croissant Bars a try!
Cherry Frangipane Bars
Crust:
1/2 cup salted butter, melted
1/4 cup sugarÂ
Pinch of salt
1 cup all-purpose flour
Frangipane:
1 1/4 cup almond flour
1 tablespoon cornstarch
1 cup powdered sugar
½ cup salted butter, softenedÂ
2 large eggsÂ
1 teaspoon almond extract
1-1/4 cup frozen tart cherries, halved (still frozen)
Powdered sugar for sifting
In a medium-sized mixing bowl mix crust ingredients until completely combined.
Dump into a prepared 8-inch square pan and press until there is an even layer of crust. Bake at 325 degrees for 15 minutes. Remove.
Increase oven temperature to 375 while mixing the filling ingredients.
In a medium-sized mixing bowl mix filling ingredients until smooth and no lumps remain.
Pour filling over the parbaked crust. Press cherry halves cut side down into the frangipane.
Sprinkle with sliced almonds. Bake for 25–35 minutes or until the filling is set and the top is golden brown.
Allow to cool slightly. Sift with powdered sugar. Cut into squares.
Can these be frozen?