Frangipane Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g potato flour (starch)
- g icing sugar
- g butter
- eggs
- g cream of tartar
- g baking soda
- grated lemon zest
Instructions
- Work the yolks with the sugar, add the potato flour, then the melted butter.
- Fold in the whipped whites and the leavening powders.
- Bake in a small greased, dusted tray in a country oven.