FRANGIPANE-PRUNE TART
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
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
APRICOT & GINGER FRANGIPANE TART
A showstopping fruit tart with homemade shortcrust pastry and squidgy almond filling - serve with crème fraîche
Provided by James Martin
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
- Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
- Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.
Nutrition Facts : Calories 539 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
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
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.
More about "prune cherry and apricot frangipane tart food"
APRICOT FRANGIPANE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
APRICOT CHERRY FRANGIPANE TART | PRISCILLA MARTEL
From priscillamartel.com
APRICOT PRUNING TIPS - HOW AND WHEN TO PRUNE …
From gardeningknowhow.com
SUMMER FRUIT GALETTE - DAVID LEBOVITZ
From davidlebovitz.com
APRICOT FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
4/5 (46)Category RecipesServings 8Total Time 40 mins
HOW TO PRUNE APRICOT TREES (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 96.4K
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART RE
From recipebridge.com
FRANGIPANE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
APRICOT TART WITH FRANGIPANE - LEITE'S CULINARIA
From leitesculinaria.com
RECIPE PRUNE, CHERRY, AND APRICOT FRANGIPANE TART - YOUTUBE
From youtube.com
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART RECIPE
From foodhousehome.com
APRICOT TART WITH WHISKEY-PECAN FRANGIPANE - BON APPéTIT
From bonappetit.com
RECIPE: PRUNE, CHERRY AND APRICOT FRANGIPANE TART
APRICOT FRANGIPANE TART RECIPE | DR. OETKER
From oetker.ca
PISTACHIO CHERRY FRANGIPANE TART (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love