Stone Fruit & Berry Frangipane Tart
I love making this tart in the Summer with whatever stone fruit and berries are around. Sometimes I only use stone fruit, like apricots, nectarines or plums and it’s still very good without adding berries, but they are a nice touch if you have them on hand. The fruit pairs beautifully with the Frangipane, that I made using almonds for a classic version, but that is quite impressive when made with pistachios and ideally topped with apricots.
I wish I had a longer intro for this post, but since we’re living pretty uncertain times and seeing as I usually bake tarts like this one when entertaining guests, which under normal circumstances, we do very often, I’m kind of at a loss with words to describe pleasant settings with friends gathered around the table. I do miss the gathering, the conversation, albeit interrupted by little hands or child shrieks and laughter, the slow progression of afternoons into evenings, how everyone always comes together around the kitchen table while helping out with the food or to chat with a glass of wine in hand.
Until such gatherings shall resume with the regularity and normalcy that I’ve grown to love and be accustomed to, I’m maintaining hope that they will, sooner rather than later, and I’m throwing in all the patience and equanimity I can muster and cultivate. And I’m making tarts like this one, not as often, but just as eagerly.
Stone Fruit & Berry Frangipane Tart
For the Tart Shell:
85g/3 oz. unsalted butter, cubed
1 Tbsp vegetable oil, such as olive oil
45ml/3 Tbsp water
15g/1 Tbsp sugar
A pinch of salt
160g/1 cup flour
Preheat the oven to 210C/410F. In an oven-proof bowl, place butter, oil, water, sugar, and salt, then place in the oven for 10-15 minutes, watching it carefully so that it doesn not burn. Carefully remove the bowl from oven, add in the flour and quickly stir it in with a spatula, until it comes together and forms a ball which pulls away from the sides of the bowl. Place the dough in a 23cm/9 in. tart case (preferably with a removable bottom and spread it with the aid of a spatula. Once the dough has cooled, spread it with the spatula and with the aid of your hands so that you even it out and also press it up the sides of the case. Cut excess dough with a knife, form into a ball and keep it on hand in case you need to patch any cracks the dough might have. Prick the dough all over with a fork, then bake the tart case in the oven for 15 minutes. Remove from the oven and use the reserved dough to patch up any cracks. Allow to cool completely.
For the Tart:
1 cooled Tart Shell
115g/1 stick unsalted butter, softened
100g/1/2 cup sugar
130g/1 cup almond flour
2 tsp pure teaspoons vanilla extract
5 plums (or other stone fruit, approx. 350g/12 oz.), halved, then sliced into 6
A large handful of mixed berries (150g/5oz.)
1 Tbsp almond flakes, optional
2 Tbsp apricot jam for glazing, optional
Preheat the oven to 180C/350F. To make the Frangipane, beat the butter and sugar with the aid of a mixer until fluffy, for about 2 minutes. Add the eggs, beating well after each addition. Add the almond flour and vanilla extract and incorporate with the aid of a spatula. Spread the Frangipane in the tart case. Place the fruit on top and gently press into the Frangipane. Scatter the almond flakes on top, if using. Bake in the oven for anywhere between 40 to 45 minutes, or until tart is golden brown. Remove from oven, allow to cool, then brush with the apricot jam if using. The tart keeps well in the fridge for about 3 days, if it lasts that long; it never does at our house…
Recipe adapted from here