Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you can’t decide whether you want cake or pie. This sort of seems like both to me, and unlike many fancy looking pastries, this one is not at all complicated to make.
Even made free form, with pieced together leftover puff pastry, this was a fairly simple operation. As I mentioned, most people use pie dough for this, and if you do, simply follow the exact same procedure for the pre-baking. Once whatever crust you’re using is baked about halfway, and cooled, it’s ready to fill, top with fruit and bake.
Another great reason to make this is that there’s a good chance one of your guests will ask you which bakery this came from, which will give you the opportunity to say, “Bakery? No, I made this.” But say it really casually, like it was no big thing. This travels well, so don’t be afraid to fish for compliments with this at the next picnic. Either way, I really do hope you give this a try soon. Enjoy!
Ingredients for Fresh Fruit Frangipane Tart:
For the filling:
1 1/2 tablespoons soft butter
1/3 cup plus 1 tablespoon white sugar
1 large egg
3/4 cup almond flour, or very finely-ground blanched almonds
1/4 teaspoon fine salt
1/8 teaspoon vanilla extract
1/4 teaspoon almond extract
For the tart:
enough puff pasty or pie dough for a 9 or 10 inch shallow tart pan
enough fresh fruit to do the job
For the glaze:
3 tablespoons apricot jam
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.
– Pre-bake pastry shell at 400 F. for 15 minutes or until it starts to get golden-brown.
– Fill, top, and bake at 375 F. for 30-40 minutes, or until browned and the almond filling is set.