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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

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