Fresh Fruit Frangipane Tart

Fresh Fruit Frangipane Tart

Now, indulge in the best of both worlds with this unique creation—you can have your cake and pie too! Nestled halfway between Cake Town and Pieville lies Frangipane Junction, where the rich flavors of almond cake and flaky, buttery pastry come together to showcase your favorite summer fruits in all their glory. Whip up this effortless frangipane tart recipe and bring it along to your next picnic. Your friends will be left wondering which bakery you visited! For an extra touch of sophistication, garnish with a dollop of crème fraîche and a sprinkle of lime zest.
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Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 40 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine world cuisine
Servings 8
Calories 397 kcal

Ingredients
  

For the Tart

  • 3 puff pastry rectangles

For the Filling

  • 1 ½ tablespoons butter, softened
  • ⅓ cup white sugar
  • 1 tablespoon white sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon fine salt
  • ⅛ teaspoon vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • 3 pluots, or to taste

For the Glaze

  • 3 tablespoons apricot jam (Optional)
  • 2 teaspoons water (Optional)

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger, stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl: smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

Notes

  • Feel free to substitute puff pastry with pie dough.
  • Use any stone fruit you prefer.
  • Very finely ground-blanched almonds can be substituted for almond flour if desired.

Nutrition

Calories: 397kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 6gCholesterol: 29mgSodium: 204mgPotassium: 41mgFiber: 2gSugar: 17gVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword Fresh Fruit Frangipane Tart
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Article Categories:
French Recipes

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