FRESH FRUIT FRANGIPANE TART
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
- Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
- Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
- Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Provided by Maggie Ruggiero
Categories Dessert Christmas Thanksgiving Vegetarian Dinner Prune Apricot Cherry Fall Christmas Eve Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make dried-fruit compote:
- Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
- Make tart shell:
- Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
- Make frangipane filling and bake tart:
- Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
- Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Steps:
- make dried fruit compote
- Heat the grappa with the sugar in a medium saucepan over low heat, stirring, until the sugar has dissolved. Add the fruit and gently simmer 1 minute. Remove from the heat and let macerate, stirring occasionally, 24 hours.
- make tart shell
- Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle 2 to 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather the dough together with a pastry scraper, if you have one. Press into a ball, then flatten into a 5-inch disk and wrap in plastic wrap. Chill until firm, at least 1 hour.
- Set an 11-inch flan ring on a parchment-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into the flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat the oven to 375°F, with the rack in the middle.
- Lightly prick the bottom of the shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until the side is set and the edge is pale golden, 18 to 20 minutes. Remove the foil and weights and bake until the bottom is golden, about 10 minutes more. Cool completely in the pan, about 30 minutes. Leave oven on.
- make frangipane filling
- Beat the almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add the eggs 1 at a time, beating well after each addition, then beat in the flour.
- fill tart and bake
- Spread the frangipane filling in the cooled shell. Drain the fruit in a sieve set over a bowl, reserving the syrup, and scatter the fruit over the filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer the tart on parchment to a rack. Brush the reserved syrup over the tart and cool to warm or room temperature.
- do ahead
- The DRIED FRUIT can be macerated up to 3 days.
- The TART SHELL can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
- The TART is best eaten the day it is baked but can be made 1 day ahead, covered with foil, kept at room temperature.
- The DOUGH can be chilled 2 days or frozen, wrapped well, 3 months.
FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
- Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
- Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
PLUM FRANGIPANE TART
This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g
FRANGIPANE, FIG & ORANGE TART
Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
- Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
- Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
- Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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