Even made free form, with pieced together leftover puff pastry, this was a fairly simple operation. As I mentioned, most people use pie dough for this, and if you do, simply follow the exact same procedure for the pre-baking. Once whatever crust you�re using is baked about halfway, and cooled, it�s ready to fill, top with fruit and bake.
Another great reason to make this is that there�s a good chance one of your guests will ask you which bakery this came from, which will give you the opportunity to say, �Bakery? No, I made this.� But say it really casually, like it was no big thing. This travels well, so don�t be afraid to fish for compliments with this at the next picnic. Either way, I really do hope you give this a try soon. Enjoy!
Ingredients for Fresh Fruit Frangipane Tart:
For the filling:
1 1/2 tablespoons soft butter
1/3 cup plus 1 tablespoon white sugar
1 large egg
3/4 cup almond flour, or very finely-ground blanched almonds
1/4 teaspoon fine salt
1/8 teaspoon vanilla extract
1/4 teaspoon almond extract
For the tart:
enough puff pasty or pie dough for a 9 or 10 inch shallow tart pan
enough fresh fruit to do the job
For the glaze:
3 tablespoons apricot jam
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.
For the glaze:
3 tablespoons apricot jam
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.
- Pre-bake pastry shell at 400 F. for 15 minutes or until it starts to get golden-brown.
- Fill, top, and bake at 375 F. for 30-40 minutes, or until browned and the almond filling is set.
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