Grape and Almond Frangipane Tart

Grape and Almond Frangipane Tart
Photo by William Abranowicz


  • pie weights or dried beans
  • Pastry dough
  • 1/3 cup sliced almonds (preferably with skin)
  • 1/8 teaspoon salt
  • an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks' note, below)
  • ½ teaspoon pure almond extract
  • Confectioners' sugar for dusting
  • + 7 more ingredients
    • 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
    • ¼ cup all-purpose flour

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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