Very Berry Frangipane Tart


Very Berry Frangipane Tart

Ingredients

Tart shell
6 Tbsp. butter, softened
1 tsp. sugar
Pinch salt
1⅓ cups all-purpose flour
2 egg yolks
1 Tbsp. ice-cold water
1 Tbsp. vodka or cold water

Frangipane
1 cup almond flour or almond meal*
1 Tbsp. all-purpose flour
Pinch salt
7 Tbsp. butter, softened
½ cup sugar
1 egg at room temperature
1 Tbsp. Frangelico (or liqueur of your choice)
1 Tbsp. vanilla
2 cups (or as much as desired to cover the tart) fresh berries of your choice

Preparation

Tart shell

• Beat together the butter and sugar and soft and creamy. Mix in the flour, followed by the egg yolks, water and vodka.

• When the ingredients are just combined, turn the pastry out of the bowl and gently knead it to make a smooth ball, adding more water as needed (but only knead as much as necessary to bring it together or the shell will be tough). Wrap the pastry in plastic wrap and refrigerate it for at least an hour or overnight.

• Remove the pastry 30 minutes or so before using. Preheat the oven to 350 degrees. Grease a tart pan and set aside.

• Roll out the pastry between two sheets of parchment paper until it is ⅛ to ¼ inch thick. Place it over the tart pan and press it gently into place. Set aside.

Frangipane

• Whisk together the almond meal, flour and salt in a small bowl. Set aside.

• In a large bowl, beat the butter and sugar until fluffy. Add the egg, liqueur and vanilla and mix well.

• With the mixer on low speed, add the flour and mix until it’s combined. (The mixture can be stored in a tightly covered container for up to 3 days if it’s not being used immediately.)

• Spread the frangipane into the tart shell, using a spatula to even it out, and top with the berries. Bake for 40 to 50 minutes at 350 degrees or until the tart edges are browned.

• Let cool. Before serving, sift powdered sugar over the top.

• Store the frangipane at room temperature. It’s best eaten within 3 or 4 days.

* Available at Trader Joe’s or Kitchen Conservatory