Grape and Almond Frangipane Tart

Grape and Almond Frangipane Tart
Photo by William Abranowicz


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

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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