Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 5 |
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I had never know about frangipane until I read this month's Bon Appetit. I have a fig tree and am collecting recipes to use them fresh. I decided to just enter this as a standard so I can use it with whatever fruit is in season. I adore almond anything so this will become a well used recipe. Ingredients:
1 egg yolk |
1 tablespoon heavy cream |
1 1/3 cups flour (plus what is needed) |
6 tablespoons sugar |
1/4 teaspoon salt |
1 cup butter, chilled and diced (more as needed) |
3/4 cup half-and-half |
1/4 cup sugar |
2/3 cup sugar |
3 eggs |
1 tablespoon flour |
1 teaspoon vanilla |
1 3/4 cups almonds, ground (this is the resultant amount) |
1/2 cup butter, room temperature |
12 ounces fruit (stemmed, seeded and quartered or sliced as needed) |
Directions:
1. Whisk egg yolk and cream in small bowl.
2. Mix flour, sugar and salt in a mixer with paddle.
3. Add 1 cup butter and mix on low until coarse meal forms.
4. Add egg mix and blend just until moist clumps form.
5. Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
6. Butter tart pan.
7. Roll out dough to 13 round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
8. Chill 30 minutes.
9. Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
10. Gradually whisk in half and half.
11. Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
12. Transfer to a small bowl.
13. Stir in vanilla.
14. Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
15. Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
16. Using electric mixer, beat butter and remaining sugar until smooth.
17. Add remaining eggs 1 at a time, beating well between additions.
18. Gradually beat in almond mixture.
19. Add 1/2 cup pastry cream (reserve remaining for another use).
20. Cover and chill until firm, about 4 hours.
21. Preheat oven to 375.
22. Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
23. Place tart on a rimmed baking sheet.
24. Bake until filling center is golden and set - about 1 hour 15 minutes.
25. Let cool completely in pan on wire rack.
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