Prune, Cherry, And Apricot Frangipane Tart Recipe

Name: Prune, Cherry, And Apricot Frangipane Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup grappa (preferably Julia brand); 3 1/2 tablespoon sugar; 1/2 cup pitted prunes, halved; 1/3 cup dried cherries; 1/3 cup dried California (Pacific) apricots; 7 ounces almond paste (not marzipan; about 1 cup); 1/2 stick unsalted butter, softened; 3 tablespoons sugar; 1/8 teaspoon pure almond extract; 1/2 teaspoon salt; 2 large eggs; 3 tablespoons all-purpose flour; Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

Servings: persons

2/3 cup grappa (preferably Julia brand)
3 1/2 tablespoon sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California (Pacific) apricots
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

1
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.
2
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.
3
Preheat oven to 375u00b0F with rack in middle.
4
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.
5
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.
6
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.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup grappa (preferably Julia brand), 3 1/2 tablespoon sugar, 1/2 cup pitted prunes, halved, 1/3 cup dried cherries, and more.

Yes, Prune, Cherry, And Apricot Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Prune, Cherry, And Apricot Frangipane Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions