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Fresh Fruit Frangipane Tart
Fresh Fruit Frangipane Tart
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
115 minutes
Summery tart with almond-filled pluots in buttery puff pastry by Chef John.
Ingredients:
  • 1 large egg
  • 3 puff pastry rectangles
  • 1.5 tablespoons butter, softened
  • 1 tablespoon white sugar
  • 0.75 cup almond flour
  • 0.25 teaspoon fine salt
  • 0.125 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 3 pluots, or to taste
  • 3 tablespoons apricot jam
  • 2 teaspoons water
Instructions:
  • Preheat the oven to a sizzling 400 degrees F (200 degrees C).
  • Lay one sheet of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Dampen one short edge with water. Join the other piece of pastry to the moistened edge. Gently press to create a long rectangle shape, using a dough scraper to trim any excess.
  • Cut the third piece of puff pastry lengthwise into 1-inch strips. Brush the outer edges of the long rectangle with water and place the pastry strips on top. Use a fork to poke shallow holes all over the bottom of the dough, avoiding the raised border.
  • Bake pastry shell in the preheated oven until golden brown, approximately 15 minutes. Remove from oven and cool. Lower oven temperature to 375 degrees F (190 degrees C). Gently press down the borders and base with a fork. Allow to cool completely before filling.
  • Combine butter and 1/3 cup plus 1 tablespoon sugar in a bowl, then mix until combined. Whisk in the egg until creamy. Add almond flour, salt, vanilla extract, and almond extract, and mix well. Cut each pluot into 6 wedges. Spread almond paste evenly in the pastry shell. Gently press pluot wedges into the filling.
  • Bake in the preheated oven until golden brown and the almond filling is firm, for 30 to 40 minutes. Then, transfer the tart to a wire rack to cool completely, for at least 40 minutes.
  • In a microwave-safe bowl, mix apricot jam and water. Microwave until boiling. Allow to cool slightly. Brush glaze over the tart.

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