RecipesMagazine
×

Prune, Cherry, and Apricot Frangipane Tart

5
4
3
2
1
Prune, Cherry, and Apricot Frangipane Tart

Prune, Cherry, and Apricot Frangipane Tart

Prune, Cherry, and Apricot Frangipane Tart is From preparation to the plate, this recipe takes around 4 hours.

Instructions

1
Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved.
Ingredients you will need
GrappaGrappa
SugarSugar
Equipment you will use
Sauce PanSauce Pan
2
Add fruit and gently simmer 1 minute.
Ingredients you will need
FruitFruit
3
Remove from heat and let macerate, stirring occasionally, 24 hours.
1
Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.)
Equipment you will use
Baking SheetBaking Sheet
Tart FormTart Form
2
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.
Ingredients you will need
DoughDough
RollRoll
Equipment you will use
Rolling PinRolling Pin
3
Preheat oven to 375°F with rack in middle.
Equipment you will use
OvenOven
4
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.
Equipment you will use
Aluminum FoilAluminum Foil
5
Bake until side is set and edge is pale golden, 18 to 20 minutes.
Equipment you will use
OvenOven
6
Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
1
Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes.
Ingredients you will need
Almond PasteAlmond Paste
ExtractExtract
ButterButter
SugarSugar
SaltSalt
Equipment you will use
Hand MixerHand Mixer
BowlBowl
2
Add eggs 1 at a time, beating well after each addition, then beat in flour.
Ingredients you will need
All Purpose FlourAll Purpose Flour
EggEgg
3
Spread frangipane filling in cooled shell.
Ingredients you will need
SpreadSpread
4
Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly.
Ingredients you will need
FruitFruit
SyrupSyrup
Equipment you will use
SieveSieve
BowlBowl
5
Bake until puffed and golden, 30 to 40 minutes.
Equipment you will use
OvenOven
6
Transfer tart on parchment to a rack.
7
Brush reserved syrup over tart and cool to warm or room temperature.
Ingredients you will need
SyrupSyrup
1
•Dried fruit can be macerated up to 3 days.•Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.•Tart is best eaten the day it is baked but can be made 1 day ahead and kept (once cool), covered with foil, at room temperature.
Ingredients you will need
Dried FruitDried Fruit
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In4 hrs
Servings8
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Related recipes
Vinegar Noodles
German Hot Noodle Salad
Lemonade Cake II
Outrageous Warm Chicken Nacho Dip
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok