Frangipane is a sweet almond-flavoured cream or paste used in French and Italian patisserie, made from ground almonds, butter, sugar, and eggs, often flavoured with a little rum or vanilla. Baked inside pastry it sets to a moist, rich, golden filling — the heart of the Bakewell tart, the almond croissant, the galette des rois, and countless fruit tarts where it cushions and complements the fruit. True frangipane is distinct from the simpler almond cream (crème d’amande) by the addition of pastry cream, though the names are often used interchangeably in practice. Its high almond content gives a characteristic marzipan-like depth, and it keeps baked goods moist for days.