Frangipane Tart
A delicate and classic French tart made with marzipan and a touch of lemon, topped with fruit pieces.
Servings 8
Ingredients:
Tart Shell
- 1 stick Prairie Farms butter, salted, cubed
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1 egg large, yolk only
Frangipane Filling
- 1/3 cup sugar
- 2 eggs large, whole
- 1 tsp vanilla
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/2 block (100g) Marzipan
- 1 stick Prairie Farms butter, salted, cubed
- 1/4 tsp lemon zest
- 1/4 tsp baking powder
Fruit Topping
- Any fruit you choose; raspberries or peaches pair well.
Directions:
Frangipane
- Beat, at medium speed, sugar, Marzipan and 1 egg until combined. Add butter, vanilla, and lemon zest and beat until reasonably smooth. Beat in the second egg.
- In a separate small bowl, sift flour, baking powder and salt. Add to the butter mixture just until incorporated. Cover and chill 2 hours or overnight.
Tart Shell
- In a large bowl, combine flour and sugar. Make a well in the center, drop in butter cubes and egg yolk. With your finger tips, crumble everything together to achieve an appearance of ‘coarse meal’. It should be crumbly, but holds together when squeezed. If it doesn't, work in 1/4 tsp of water.
- Sprinkle dough into an 11" x 4" tart pan (or 9” round tart pan), pressing dough along the sides, then smoothing out the bottom. Chill for 30 minutes.
- Preheat over to 350 degrees, with rack set on second highest position.
- Pour frangipane into shell, then sprinkle with fruit pieces, leaving room in between.
- Bake for 35 minutes, until shell and top are nicely browned. Let cool slightly then serve.