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

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Total Time
1hr 45mins
Prep
30 mins
Cook
1 hr 15 mins

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

Nutrition
  • Crust

  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 1 13 cups flour (plus what is needed)
  • 6 tablespoons sugar
  • 14 teaspoon salt
  • 1 cup butter, chilled and diced (more as needed)
  • Filling

  • 34 cup half-and-half
  • 14 cup sugar
  • 23 cup sugar
  • 3 eggs
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 1 34 cups almonds, ground (this is the resultant amount)
  • 12 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.