CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE
Steps:
- For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
- Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
- Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
- For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
- For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
- Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
- Remove from the oven and allow to cool before service.
- Unmold the tarts and glaze with melted apricot preserves.
- For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
- Add a few drops of lemon juice and cook for another minute.
- Allow to cool, then puree and serve.
- For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
- In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
- Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
- Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
- Serve the tarts with compote and sorbet.
FRESH FRUIT FRANGIPANE TART
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat 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 the 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 the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the 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 the 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 the almond paste. Stick the pluots snugly, but not too deeply, into the 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 the cooled tart.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g
SOUR CHERRY FRANGIPANE TART
I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling.
Provided by MaryMc
Categories Tarts
Time 41m
Yield 1 9-inch tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
- Bake blind for 15 minutes, remove the weight and let cool.
- For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
- Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
- Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.
FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B
I had never know about frangipane until I read this month's Bon Appetit. I have a fig tree and am collecting recipes to use them fresh. I decided to just enter this as a standard so I can use it with whatever fruit is in season. I adore almond anything so this will become a well used recipe.
Provided by Ambervim
Categories Tarts
Time 1h45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 757.3, Fat 56, SaturatedFat 25.9, Cholesterol 193, Sodium 517.3, Carbohydrate 56.2, Fiber 3.9, Sugar 33.9, Protein 12.3
CHERRY-FRANGIPANE GALETTE
Steps:
- Preheat the oven to 375°F. Spread almonds in a single layer on a parchment-lined baking sheet. Toast until golden and fragrant, 7 to 9 minutes. Set aside to cool completely.
- Raise oven temperature to 425°F. In a food processor, pulse nuts, 1/2 cup sugar, and salt until nuts are finely ground. With the machine running, add butter and the whole egg; continue processing until mixture is smooth.
- On a lightly floured piece of parchment, roll out Puff Pastry to a 16-inch rough oval shape, about 1/8 inch thick. In a small bowl, whisk together the egg yolk and the heavy cream; brush over the surface of the pastry. Fold up the edges to create a 1-inch crimped edge. Prick dough all over with a fork. Transfer parchment and pastry to a large baking sheet; freeze until firm, about 15 minutes.
- Using an offset spatula, spread the almond mixture in an even layer (about 1/8 inch thick) over the bottom of the chilled crust; freeze 15 minutes more. Arrange the cherries in a single layer over the almond mixture.
- Bake the tart for 15 minutes. Sprinkle the remaining tablespoon of sugar over the tart, and continue baking until edges are deep golden brown, 5 to 10 minutes. Transfer parchment and tart to a wire rack to cool. Serve warm or at room temperature.
- Cherry Galette how-to
- Puff pastry is rolled into a rough oval shape; the bottom of the dough is docked all over, and the edge is folded over and crimped.
- After dough is spread with a ground-almond mixture known as frangipane, it is topped with a single layer of sweet cherries.
SOUR-CHERRY FRANGIPANE TART
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for the fruit. The finishing touches: confectioners' sugar and cups of hot coffee.
Provided by Anna Kovel
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h35m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
- Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
- Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Steps:
- make dried fruit compote
- Heat the grappa with the sugar in a medium saucepan over low heat, stirring, until the sugar has dissolved. Add the fruit and gently simmer 1 minute. Remove from the heat and let macerate, stirring occasionally, 24 hours.
- make tart shell
- Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle 2 to 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather the dough together with a pastry scraper, if you have one. Press into a ball, then flatten into a 5-inch disk and wrap in plastic wrap. Chill until firm, at least 1 hour.
- Set an 11-inch flan ring on a parchment-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into the flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat the oven to 375°F, with the rack in the middle.
- Lightly prick the bottom of the shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until the side is set and the edge is pale golden, 18 to 20 minutes. Remove the foil and weights and bake until the bottom is golden, about 10 minutes more. Cool completely in the pan, about 30 minutes. Leave oven on.
- make frangipane filling
- Beat the almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add the eggs 1 at a time, beating well after each addition, then beat in the flour.
- fill tart and bake
- Spread the frangipane filling in the cooled shell. Drain the fruit in a sieve set over a bowl, reserving the syrup, and scatter the fruit over the filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer the tart on parchment to a rack. Brush the reserved syrup over the tart and cool to warm or room temperature.
- do ahead
- The DRIED FRUIT can be macerated up to 3 days.
- The TART SHELL can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
- The TART is best eaten the day it is baked but can be made 1 day ahead, covered with foil, kept at room temperature.
- The DOUGH can be chilled 2 days or frozen, wrapped well, 3 months.
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CHERRY FRANGIPANE TART | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Afternoon Tea, DessertServings 8Total Time 1 hr 5 mins
- Place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and process until pastry just comes together.
- Turn out onto a lightly floured surface and bring dough together to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 200°C (180°C fan-forced). Roll out pastry between 2 sheets of baking paper until 5mm thick. Use to line a 24cm loose-based fluted flan pan. Trim edges. Chill for 10 minutes.
- Meanwhile, to make frangipane filling, using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in almond meal and flour.
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