An easy classic almond tart filling for your next fruit tart.

½ cup (125g) butter, softened
½ cup (125g) caster sugar
2 eggs
1¼ cup (125g) ground almonds
1 tbsp plain flour

To make the frangipane:
Beat the butter and sugar in a large mixing bowl until pale and creamy. Add the egg with the vanilla, beat well and scrape down the sides of the bowl occasionally. Add the almond meal and flour, beat until just combined.