Directions
For the crust:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature
- 1 egg yolk
For the frangipane:
- 6 ounces almonds, toasted, and cooled
- 2/3 cup sugar
- 8 tablespoons cold unsalted butter, cut into pieces
- 2 eggs
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons all-purpose flour
- 1/4 cup plus 3/4 cup apricot preserves
- Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
- 2 tablespoons water
To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.
Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.
Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.
















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By rachel.pena_121...
Nevada City, 43
on August 29, 2010
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I just made this with freshly picked blackberries from our yard and it was amazing! Beautiful and delicious. Mine cooked in 30 minutes, too, and got a little too brown. Next time I will lower the temperature to 350 and see what happens.
By jaymills57_4860424
trenton, NJ
on May 23, 2010
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this was very easy to make and received rave reviews but mine cooked in 30 minutes should the temp really have been 375?
By Dapuma
Scottsdale, AZ
on January 03, 2010
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The preserves soften the cookie crust so make sure you put the preserves on the cake several hours prior to serving. When i first made it we held off putting the glaze on because we wanted the fruit to be as fresh as possible, however the preserves soak into the cake and make it really soft and delicious.
Make sure to roll out the dough and just don't hand press it in to make sure it is even around the bottom and edges, the actual crust not franngiopane could maybe use a bit more moisture, but i just tried to hand press it into the tart pan versus roll it out and cut it, that could have made the difference
Simple to make and everyone liked it.
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