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

Name: Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 1 Tart, 8 serving(s)
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)

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Recipe by Ambervim

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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READY IN: 1hr 45mins

SERVES: 8

YIELD: 1 Tart

UNITS: US

INGREDIENTS

Nutrition

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

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