Grape and Almond Frangipane Tart

Grape and Almond Frangipane Tart
Photo by William Abranowicz

Ingredients

  • an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks' note, below)
  • 1/8 teaspoon salt
  • ¼ cup all-purpose flour
  • ½ cup sugar
  • 1 cup whole blanched almonds
  • 1/3 cup sliced almonds (preferably with skin)
  • Pastry dough
  • + 7 more ingredients
    • 2 large eggs
    • pie weights or dried beans
    • 2 cups seedless red grapes
    • ½ teaspoon pure almond extract
    • 1 teaspoon pure vanilla extract
    • Confectioners' sugar for dusting
    • ¾ stick unsalted butter

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 bot...

View full recipe at Epicurious

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