Recipe: Frangipane filling for pop tarts
Frangipani filling for pop tarts (Anne Cusack / Los Angeles Times / August 27, 2012)
Fragipane filling for pop tarts
Total time: 5 minutes
Servings: Makes about 1 cup, or enough for 8 pop tarts
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3/4 cup (about 7 ounces) almond paste (not marzipan)
2 tablespoons unsalted butter, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons flour
1/4 teaspoon salt
In the bowl of a food processor, pulse the almond paste until it is crumbly. Add the butter, sugar, vanilla and almond extracts, egg, flour and salt, and continue to pulse until the mixture is combined and smooth. Cover tightly and refrigerate until needed. The filling will keep for up to 1 week.
Each 2 tablespoons filling: 164 calories; 3 grams protein; 18 grams carbohydrates; 1 gram fiber; 9 grams fat; 3 grams saturated fat; 34 mg cholesterol; 14 grams sugar; 83 mg sodium.