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Frangipane Tart with Summer Fruit


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Saturday, August 19, 2000

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Frangipane Tart with Summer Fruit
Summer Fruit – A Country Garden Cookbook
By Edon Waycott

Rare and Out of Print Books

"Let this wonderful almond-flavored tart become the canvas for an artistic fruit composition. Nectarines and peaches are spectacular surrounding a mound of raspberries. But red-fleshed plums with cool green slices of kiwi, blackberries, pitted Royal Anne cherries, golden apricots and sweet Bing cherries make a lovely variation."


1½ cups all-purpose flour

¼ cup granulated sugar

8 tablespoons unsalted butter

1 egg yolk

2 to 3 tablespoons milk


2 cups blanched almonds

1 1/3 cups granulated sugar

4 large eggs

¼ teaspoon pure almond extract


2 nectarines

2 peaches

3 plums

½ cup raspberries or blueberries

1 kiwi

melted apple jelly, for glazing (optional)

To make the pastry, place the flour and sugar in a mixing bowl and stir. Cut the butter into ½-inch cubes and add to the flour mixture. With a pastry blender or two knives, cut in until the mixture resembles coarse meal.

In a small bowl, whisk together the egg yolk and milk and pour onto the flour mixture. Stir lightly with a fork to moisten, then gather the dough into a ball with your hands. Press the dough into a flat disk, wrap tightly in plastic wrap and refrigerate for 2 hours.

On a lightly floured surface, roll the dough into a 12-inch circle. Fit into a 10-inch tart pan with a removable bottom. Prick the bottom of the shell lightly with a fork and refrigerate for 30 minutes.

Preheat the oven to 425° F.

Line the shell with wax paper or round coffee filters and fill with pastry weights or rice. Place it on a baking sheet and bake in the lower third of the oven for 15 minutes. Remove the paper and weights and bake for another 5 to 7 minutes, or until pale golden. Remove the pastry shell and turn the oven down to 375° F.

In a food processor, grind the almonds with 2/3 cup of the sugar until powdery. Add the remaining sugar, the eggs and almond extract and pulse until blended. Carefully pour the frangipane into the partially baked tart shell and bake in the lower third of the oven for 20 to 30 minutes, or until the filling looks puffed and golden. Allow the tart to cool completely in the pan. Remove the sides and transfer the tart to a serving platter.

Cut the unpeeled nectarines, peaches and plums into ¼-inch slices. Arrange the slices in concentric circles on top of the tart. Place raspberries at intervals in the circles and fill the very center with thinly sliced kiwi. Glaze the fruits with melted apple jelly, if desired. Makes one 10-inch tart. Serves 10.


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