Almond frangipane

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart

1 cup whole blanched almonds, toasted and cooled

1 / 2 cup plus 3 tablespoons sugar

8 tablespoons (1 stick) unsalted butter, softened

1 large egg plus 1 large egg yolk, room temperature

2 teaspoons all-purpose flour

1 / 2 vanilla bean, halved lengthwise and seeds scraped

1 / 4 teaspoon salt

• Preheat the oven to 375F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
• Put the butter and remaining 1 / 2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.

MAKES 2 CUPS