Frangipane Tart; Not My Expertise

A most traditional French tart that calls for a filling composed of ground almonds, pastry cream and a little bit of eggs to hold it all together. There were two versions for the filling: Frangipane Cream and Frangipane Cream Variation. I opted for the latter due to my lack of ingredients at the time. The variation did not call for pastry cream and stated that it had a more cakey result rather than gooey. I really wished this recipe had a picture, I was not too sure what it was supposed to look like! The instructions stated that I needed to bake it on 375 for 1 hr 20 mins but within the hour, the top was browning quite a bit. So I covered the tart for the remainder of the time and this is what it came out to look like:

Tartine said the fruits that work best with frangipane filling are the juicier ones that have a bit of acidity in order to balance the nuts and richness in the cream. I chose delicious raspberries to complement the burning hot and miserable summers here in Arizona.

As you can see, I have tried a slice. The taste was nice because it was not too sweet, had a soft almond flavor and the raspberries did a great job at hiding the grainy texture (I think I grounded up the almonds too much and it became too pasty...which Tartine instructed me NOT to do)

Oh man oh man oh man. I start my full time job as an academic advisor so soon...which means I will work 40 hours, attend baking class 2 days a week and bake at least 2 Tartine treats a week in order for me to loosely achieve my goal. On top of that, my boyfriend and I start renovating our 1976 chevy vega TODAY (!!!) and that's going to take some elbow grease as well.

Isn't it so pretty?

Wish me luck...whoever is reading this...