Almond Frangipane with Seasonal Fruit

Recipe courtesy of MollyCake. Visit them at mollycakeonline.com, or call 905-631-9647

Recipe courtesy of MollyCake. Visit them at mollycakeonline.com, or call 905-631-9647

Yields1 Serving
For the Pastry:
 Puff pastry (store bought is perfect)
For the Almond Cream:
 Β½ cup butter
 1 tbsp all-purpose flour
 ΒΎ cup ground almonds
 Β½ cup sugar
 ΒΌ 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)
1

Thaw puff pastry and place in your well greased, 9" tart pan.

2

Spread fruit jam liberally over the pastry and chill in fridge.

3

To make the almond frangipane filling, combine butter and sugar in a bowl of an electric mixer with a paddle attachment.

4

Beat until light and fluffy, about 2 minutes.

5

Add ground almonds, half of the rum, egg, almond extract, and flour, and beat until smooth.

6

Spread evenly into the chilled tart shell and refrigerate.

7

Arrange the prepared fruit on top of the frangipane tart and bake for 30 minutes at 375 until puffed and golden brown.

8

While the tart is baking, melt apricot jam with the remaining rum in a small saucepan over medium heat.

9

Brush the warm-from-the-oven tart with the apricot-rum glaze.

10

Cool tart to room temperature before slicing.

Category

Ingredients

For the Pastry:
 Puff pastry (store bought is perfect)
For the Almond Cream:
 Β½ cup butter
 1 tbsp all-purpose flour
 ΒΎ cup ground almonds
 Β½ cup sugar
 ΒΌ 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)

Directions

1

Thaw puff pastry and place in your well greased, 9" tart pan.

2

Spread fruit jam liberally over the pastry and chill in fridge.

3

To make the almond frangipane filling, combine butter and sugar in a bowl of an electric mixer with a paddle attachment.

4

Beat until light and fluffy, about 2 minutes.

5

Add ground almonds, half of the rum, egg, almond extract, and flour, and beat until smooth.

6

Spread evenly into the chilled tart shell and refrigerate.

7

Arrange the prepared fruit on top of the frangipane tart and bake for 30 minutes at 375 until puffed and golden brown.

8

While the tart is baking, melt apricot jam with the remaining rum in a small saucepan over medium heat.

9

Brush the warm-from-the-oven tart with the apricot-rum glaze.

10

Cool tart to room temperature before slicing.

Almond Frangipane with Seasonal Fruit

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