Grape and Almond Frangipane Tart

Grape and Almond Frangipane Tart
Photo by William Abranowicz


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

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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