Grape And Almond Frangipane Tart
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
41
Spice
63
Sweetness
49
Sourness
33
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make tart shell: Preheat oven to 375°F with rack in middle
2
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle
3
Fit dough into tart pan, letting excess hang over edge
4
Fold overhang inward and press against side of pan to reinforce edge
5
Lightly prick bottom all over with a fork
6
Chill until firm, about 30 minutes (or freeze 10 minutes)
7
Line shell with foil and fill with pie weights
8
Bake until sides are set and edges are pale golden, 20 to 25 minutes
9
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more
10
Cool completely
11
Leave oven on
12
Preheat oven to 375°F with rack in middle
13
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle
14
Fit dough into tart pan, letting excess hang over edge
15
Fold overhang inward and press against side of pan to reinforce edge
16
Lightly prick bottom all over with a fork
17
Chill until firm, about 30 minutes (or freeze 10 minutes)
18
Line shell with foil and fill with pie weights
19
Bake until sides are set and edges are pale golden, 20 to 25 minutes
20
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more
21
Cool completely
22
Leave oven on
23
Make filling and bake tart: Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground
24
Add flour and salt and pulse to combine
25
Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy
26
Add eggs 1 at a time, beating well after each addition, then beat in extracts
27
With mixer at low speed, mix in almond mixture until just combined
28
Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in
29
Sprinkle sliced almonds around grapes
30
Bake until filling is puffed and golden-brown, 35 to 40 minutes
31
While still hot, dust tart with confectioners sugar, then cool completely
32
Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground
33
Add flour and salt and pulse to combine
34
Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy
35
Add eggs 1 at a time, beating well after each addition, then beat in extracts
36
With mixer at low speed, mix in almond mixture until just combined
37
Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in
38
Sprinkle sliced almonds around grapes
39
Bake until filling is puffed and golden-brown, 35 to 40 minutes
40
While still hot, dust tart with confectioners sugar, then cool completely