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Fresh Fruit Frangipane Tart
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Hard
Making this tart has become my go to dessert when I want something that looks impressive but doesn't require hours in the kitchen. The magic happens when you layer puff pastry with a buttery almond cream filling, then top it with fresh pluots that caramelize slightly as everything bakes together. Almonds are packed with healthy fats and protein, so you're getting a bit of nutritional goodness with every bite. What I love most is how simple this really is: just thirty minutes of prep and forty five minutes of baking, and you've got an elegant dessert that tastes like you spent all day on it.
Ella x
Ingredients
- 3 sheetspuff pastry
- 59 mlbutter(softened)
- 95 mlcaster sugar(plus extra for topping)
- 1egg
- 177 mlalmond flour
- 1 pinchsalt
- ½ tspvanilla extract
- ¼ tspalmond extract
- 3pluots(or plums, cut into wedges)
- 2 tbspapricot jam
- 1 tbspwater
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- 3
Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
- 4
Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
- 5
Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
- 6
Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- 7
Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.
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