When I saw the beautiful picture of Frangipane and Lemon Tart from Donny Hay magazine, I told myself I have to make it because I love almond. I'd used my own sweet tart pastry as base with some grated lemon zest and the filling pastry cream from Donna Hay was pretty simple to make. The smell was awesome when the frangipane was in the oven and I really love the end result. The base was crisp with a hint of lemon flavour and the frangipane was very fragrant because more ground almond than flour was being used. The texture was soft like cake. I am definitely going to try to make this again but with fresh fruits as topping.
- Festive Bakes