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    You are in: Home / Recipes / Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B Recipe
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    Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    Ambervim's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    Tart

    Units: US | Metric

    Crust

    • 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)

    Filling

    • 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. 1
      Whisk egg yolk and cream in small bowl.
    2. 2
      Mix flour, sugar and salt in a mixer with paddle.
    3. 3
      Add 1 cup butter and mix on low until coarse meal forms.
    4. 4
      Add egg mix and blend just until moist clumps form.
    5. 5
      Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
    6. 6
      Butter tart pan.
    7. 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. 8
      Chill 30 minutes.
    9. 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. 10
      Gradually whisk in half and half.
    11. 11
      Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
    12. 12
      Transfer to a small bowl.
    13. 13
      Stir in vanilla.
    14. 14
      Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
    15. 15
      Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
    16. 16
      Using electric mixer, beat butter and remaining sugar until smooth.
    17. 17
      Add remaining eggs 1 at a time, beating well between additions.
    18. 18
      Gradually beat in almond mixture.
    19. 19
      Add 1/2 cup pastry cream (reserve remaining for another use).
    20. 20
      Cover and chill until firm, about 4 hours.
    21. 21
      Preheat oven to 375.
    22. 22
      Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
    23. 23
      Place tart on a rimmed baking sheet.
    24. 24
      Bake until filling center is golden and set -- about 1 hour 15 minutes.
    25. 25
      Let cool completely in pan on wire rack.

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    Ratings & Reviews:

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    Nutritional Facts for Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 757.3
     
    Calories from Fat 504
    66%
    Total Fat 56.0 g
    86%
    Saturated Fat 25.9 g
    129%
    Cholesterol 192.9 mg
    64%
    Sodium 517.2 mg
    21%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 3.8 g
    15%
    Sugars 33.8 g
    135%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    fruit

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