1/2 -inch round tart pan with removable bottom. Pierce
br>Meanwhile, to make the frangipane, beat butter, vanilla, sugar and
ntil required.
For the frangipane, beat the butter and powdered
Add egg yolk; mix until frangipane is well combined.
Place
Preheat oven to 375\u00b0F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350\u00b0F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.
30 to 40 minutes. Transfer tart onto a wire rack and
heaping tablespoon of the Berry Pie Filling in the center
10 1/2-inch tart pan with removable bottom (or
efore using to line tart casing.
Once you
nfold it.
Make the frangipane: Beat the almond paste, butter
0-or 11-inch round tart pan with a removable fluted
br>Grease a 9-inch tart pan with a removable bottom
t to line a 25cm tart tin.
Prick the base
dvance.
To make the frangipane, cream together the butter and
and line an 11-inch tart mold with the slivers. Push
Make the tart shell: Mix dry ingredients together (
Frangipane:.
in a medium saucepan,
uffin pan, or 1 large tart tin.
Preheat oven to
nch round tart pan with removable bottom. For the berry coulis, blend
9-inch tart mold or rectangle tart mold with the dough