Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B - cooking recipe
Ingredients
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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)
Preparation
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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.
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