Timbale Bourdaloue (Almond-paste Timbale of Fruit and Frangipane)

Ingredients

• pâte sèche sucrée (sweetened dry paste)
• 125 grammes finely chopped almonds
• mixed fruits
• crème frangipane
• apricot syrup flavoured with vanilla
• butter

Instructions

1. Prepare a sweetened dry paste, adding 125 grammes of finely chopped almonds per litre of flour.
2. Line a buttered timbale mould with this paste.
3. Fill it with mixed fruits cooked as a compote, alternating with layers of crème frangipane.
4. Cover with a sheet of the same paste.
5. Bake in an oven of good moderate heat.
6. Turn the timbale out of the mould and coat it with apricot syrup flavoured with vanilla.