Prune, Cherry, and Apricot Frangipane Tart

Ingredients

• 3 tablespoons all-purpose flour
• 2 large eggs
• ½ teaspoon salt
• ¹/₈ teaspoon pure almond extract
• 3 tablespoons sugar
• ½ stick unsalted butter, softened
• 7 ounces almond paste (not marzipan; about 1 cup)
• + 6 more ingredients
• • Pastry dough
  • ¹/₃ cup dried California (Pacific) apricots
  • ¹/₃ cup dried cherries
  • ½ cup pitted prunes, halved
  • 3 ½ tablespoon sugar
  • ²/₃ cup grappa (preferably Julia brand)

1. Make dried-fruit compote: Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours. 2. Make tart shell: Set flan ring on a parchment-paper-lined baki...

View full recipe at SpringPad