Best Frangipane Prune Tart Recipes

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FRANGIPANE-PRUNE TART



Frangipane-Prune Tart image

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 1h

Yield 12 slices

Number Of Ingredients 11

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

Steps:

  • Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
  • Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
  • Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams

PRUNE, CHERRY, AND APRICOT FRANGIPANE TART



Prune, Cherry, and Apricot Frangipane Tart image

Provided by Maggie Ruggiero

Categories     Dessert     Christmas     Thanksgiving     Vegetarian     Dinner     Prune     Apricot     Cherry     Fall     Christmas Eve     Gourmet     Kidney Friendly

Yield Makes 8 servings

Number Of Ingredients 17

For Dried-fruit compote:
2/3 cup grappa (preferably Julia brand)
3 1/2 tablespoon sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California (Pacific) apricots
For pastry dough:
Pastry dough
For frangipane filling:
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

Steps:

  • Make dried-fruit compote:
  • Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
  • Make tart shell:
  • Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
  • Preheat oven to 375°F with rack in middle.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
  • Make frangipane filling and bake tart:
  • Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
  • Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.

PRUNE, CHERRY, AND APRICOT FRANGIPANE TART



Prune, Cherry, and Apricot Frangipane Tart image

Categories     Dessert     Side     Bake     Apricot     Cherry     Chill     Pastry     Simmer

Yield makes 8 servings

Number Of Ingredients 20

for dried fruit compote
2/3 cup grappa, preferably Julia brand
3 1/2 tablespoons sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California apricots
for pastry dough
1 1/4 cups all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
2 to 3 tablespoons ice water, or as needed
for frangipane filling
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Special equipment: 11-inch flan ring or round tart pan with removable bottom; pie weights or dried beans

Steps:

  • make dried fruit compote
  • Heat the grappa with the sugar in a medium saucepan over low heat, stirring, until the sugar has dissolved. Add the fruit and gently simmer 1 minute. Remove from the heat and let macerate, stirring occasionally, 24 hours.
  • make tart shell
  • Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle 2 to 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
  • Turn out dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather the dough together with a pastry scraper, if you have one. Press into a ball, then flatten into a 5-inch disk and wrap in plastic wrap. Chill until firm, at least 1 hour.
  • Set an 11-inch flan ring on a parchment-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into the flan ring and trim excess dough. Chill until firm, at least 30 minutes.
  • Preheat the oven to 375°F, with the rack in the middle.
  • Lightly prick the bottom of the shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until the side is set and the edge is pale golden, 18 to 20 minutes. Remove the foil and weights and bake until the bottom is golden, about 10 minutes more. Cool completely in the pan, about 30 minutes. Leave oven on.
  • make frangipane filling
  • Beat the almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add the eggs 1 at a time, beating well after each addition, then beat in the flour.
  • fill tart and bake
  • Spread the frangipane filling in the cooled shell. Drain the fruit in a sieve set over a bowl, reserving the syrup, and scatter the fruit over the filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer the tart on parchment to a rack. Brush the reserved syrup over the tart and cool to warm or room temperature.
  • do ahead
  • The DRIED FRUIT can be macerated up to 3 days.
  • The TART SHELL can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
  • The TART is best eaten the day it is baked but can be made 1 day ahead, covered with foil, kept at room temperature.
  • The DOUGH can be chilled 2 days or frozen, wrapped well, 3 months.

FRANGIPANE-PRUNE TART



Frangipane-Prune Tart image

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown ontopand the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust. Featured in: In Praise Of The Prune.

Provided by @MakeItYours

Number Of Ingredients 11

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

Steps:

  • Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
  • Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
  • Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

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