GRAPE AND ALMOND FRANGIPANE TART
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Provided by Melissa Roberts
Categories Food Processor Fruit Dessert Bake Christmas Thanksgiving Vegetarian Almond Fall Christmas Eve Grape Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make tart shell:
- Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
- Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
- Make filling and bake tart:
- Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
- Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
GRAPE FRANGIPANE TART
Here's a recipe for a holiday table triumph: a dessert that's refreshing, elegant and rich, yet not heavy or overly sweet. The Grape Frangipane Tart looks like a jewel and tastes like a dream with juicy grapes and the complementary flavour of almonds. Begin with your favourite tart dough recipe or purchase the best tart shell you can buy ready-made from your grocer's freezer selection. Whipped cream is the perfect topping.
Provided by Mary Jenny
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.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°F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.
Nutrition Facts : Calories 379.8, Fat 21.4, SaturatedFat 7.9, Cholesterol 51.3, Sodium 263.9, Carbohydrate 44.8, Fiber 2.4, Sugar 25.7, Protein 4.8
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
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