Prune-Apricot Frangipane Tart

Prune-Apricot Frangipane Tart
Photo by Daniel Proctor

Ingredients

  • 1 Tbs. dark rum
  • ½ tsp. almond extract
  • ½ cup fresh orange juice
  • 8 dried apricots, quartered
  • 4 eggs
  • 8 dried prunes, pitted and quartered
  • 8 oz. (16 Tbs.) unsalted butter, softened at room temperature
  • + 8 more ingredients
    • 8 oz. (2-¼ cups) sliced unblanched almonds
    • 1 egg, lightly beaten
    • 1 cup plus 2 Tbs. sugar
    • 1/8 tsp. salt
    • ½ cup sugar
    • ½ tsp. pure vanilla extract
    • 6 oz. (12 Tbs.) unsalted butter, chilled and diced
    • 9 oz. (2 cups) all-purpose flour

In a small saucepan, combine the orange juice and 2 Tbs. of the sugar. Bring to a boil and cook until the liquid is reduced by almost one-third, about 3 minutes. Reduce the heat; add the prunes and apricots, keeping each to one side of the pan (they’ll be easier to fish out this way). Simmer for ...

View full recipe at Fine Cooking

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