[cooked-sharing]
Almond Frangipane with Seasonal Fruit
Recipe courtesy of MollyCake. Visit them at mollycakeonline.com, or call 905-631-9647
Ingredients
For the Pastry:
- Puff pastry (store bought is perfect)
For the Almond Cream:
- ½ cup butter
- 1 tbsp all-purpose flour
- ¾ cup ground almonds
- ½ cup sugar
- ¼ cup dark rum
- 1 large egg
- 1 tsp almond extract (2 drops almond oil)
- 3 tbsp (or to taste) jam or preserve of choice (we prefer locally grown, locally made Inspired By Nature jams)
- Fruit of choice (sliced apples, poached pears or peaches, raspberries or cherries - just about any local produce will be delicious)
Instructions
- Thaw puff pastry and place in your well greased, 9" tart pan.
- Spread fruit jam liberally over the pastry and chill in fridge.
- To make the almond frangipane filling, combine butter and sugar in a bowl of an electric mixer with a paddle attachment.
- Beat until light and fluffy, about 2 minutes.
- Add ground almonds, half of the rum, egg, almond extract, and flour, and beat until smooth.
- Spread evenly into the chilled tart shell and refrigerate.
- Arrange the prepared fruit on top of the frangipane tart and bake for 30 minutes at 375 until puffed and golden brown.
- While the tart is baking, melt apricot jam with the remaining rum in a small saucepan over medium heat.
- Brush the warm-from-the-oven tart with the apricot-rum glaze.
- Cool tart to room temperature before slicing.