Fruit Frangipane

Print Recipe

Course Dessert

Ingredients

3 rectangles Puff pastry - we want a rectangle and a 1" border to go around the entire pastry ( see below )
1.5 tbsp butter, softened
1/3 cup white sugar
1 tbsp white sugar
1 large egg
3/4 cup almond flour
1/4 tsp fine salt
1/8 tsp vanilla extract
1/4 tsp almond extract (optional)
3 random fruit, about 2 cups worth

Glaze (optional)

3 tbsp apricot jam
2 tsp water

Instructions

Pastry base

Preheat oven to 400F
Form a long rectangle with puff pastry on a silicone mat or parchment paper.
Build up a second layer along the edges with 1" wide strips.
Dock the entire base all over with a fork.
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 F
Adjust the borders if needed and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.

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 fruit into wedges if they're larger like plums or apricots. Fill pastry shell with almond paste. Stick fruit snugly, but not too deeply, into 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 cooled tart.

Notes

If your puff pastry comes in smaller rectangles, 3 is probably the right amount. overlap the edges and glue them together with a but of water, and cut up the third one to make the border. 9" x 6.5" is about the right size

The optional glaze can also be made with simple syrup, and flavoured with whatever you like to compliment the fruit in the tart.