GRAPE AND ALMOND FRANGIPANE TART
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Provided by Melissa Roberts
Categories Food Processor Fruit Dessert Bake Christmas Thanksgiving Vegetarian Almond Fall Christmas Eve Grape Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make tart shell:
- Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
- Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
- Make filling and bake tart:
- Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
- Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
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Muhammed Kashim Ocholi
[email protected]This tart is delicious! The combination of grapes and almonds is perfect, and the frangipane filling is rich and creamy. I will definitely be making this again.
Salauddin Shojib
[email protected]I'm not a fan of frangipane, but I loved this tart. The grapes and almonds added a nice tartness and crunch that balanced out the sweetness of the filling.
Richard Sowards
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful tart that's perfect for a special occasion.
Alonzo Hayden
[email protected]I made a few substitutions to the recipe and the tart still turned out great. I used a different type of flour and I added some chopped walnuts to the frangipane filling.
Grace gharzedine
[email protected]I followed the recipe exactly and the tart turned out perfectly. I would definitely recommend this recipe to anyone who loves grapes and almonds.
Carmen Fritz
[email protected]This tart is the perfect dessert for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Cy Frosh
[email protected]I'm not a huge fan of grapes, but I really enjoyed this tart. The frangipane filling was so good that it made me forget all about the grapes.
Dan Jordan
[email protected]The tart was easy to make and turned out beautifully. The grapes and almonds added a nice touch of color and flavor.
Ramkesh Lohar
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it.
Sijin Nyuol
[email protected]This grape and almond frangipane tart was a hit at my dinner party! The combination of sweet grapes and nutty almonds was perfect, and the frangipane filling was rich and creamy. I'll definitely be making this again.