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

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.

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 1 Tart

Ingredients

• 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. 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.