Prune, Cherry, and Apricot Frangipane Tart

Prune, Cherry, and Apricot Frangipane Tart
Photo by Jonny Valiant


  • 2 large eggs
  • ½ stick unsalted butter
  • 1/3 cup dried California (Pacific) apricots
  • 3 tablespoons all-purpose flour
  • 3 ½ tablespoon sugar
  • 2/3 cup grappa (preferably Julia brand)
  • ½ cup pitted prunes
  • + 8 more ingredients
    • 1/8 teaspoon pure almond extract
    • 7 ounces almond paste (not marzipan)
    • Pastry dough
    • pie weights or dried beans
    • 3 tablespoons sugar
    • 1/3 cup dried cherries
    • an 11-inch flan ring or round tart pan (with removable bottom)
    • ½ teaspoon salt

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. Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not n...

View full recipe at Epicurious


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