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...
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