I’ve been making variations of this little beauty all summer. Pretty much any fruit goes well with almonds, so all it takes is some fresh fruit and about 125mL of jam in a similar flavour.
The crust is a Martha Stewart recipe, although I’ve tweaked it slightly because it’s pressed into a pan, not rolled out. The frangipane itself is a recipe featured on a BBC food show called What to Eat Now. I’ve tweaked this a wee bit as well since I found the batter to be so soft that the fresh fruit added on top sunk into the batter before it could cook and firm up.
I’ve used plums here, but I’ve also used raspberries, peaches and it would work with apples or pears as well.
Plum Frangipane Tart
For the pate sucree crust – go with Martha – she’ll hook you up.
1/2 cup unsalted butter
3/4 cup icing sugar
1 cup ground almonds
1/2 cup white flour
1/2 tsp salt
1/2 tsp baking soda
2 medium eggs, beaten
1/2 tsp vanilla extract
1/2 cup jam and 1/2 cup fresh fruit
Use one whole pate sucree recipe and press into an 8″ springform pan, being sure to get the dough at least 2 inches up the sides. Blind bake until golden (about 20 minutes at 350°F).
Meanwhile, make almond filling by blending butter and sugar together in a food processor until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla.
Remove pastry from oven and evenly spread about half a cup of the jam of your choice over the bottom. Add frangipane batter on top, spreading evenly.
Top with slices of fresh fruit or berries to complement the jam.
Bake the tart at 350°F for 45 to 50 minutes, or until the fruit on top is tender and the filling has risen and is golden brown.
Let cool for 15 minutes and remove the sides from the pan. Serve warm with whipped cream or ice cream.