During the peak of summer, I find myself going to the farmers’ market once, sometimes twice, a week to see what’s new. I may be a bit too excited because lately I’ve been buying so many goodies, I’m not eating and baking fast enough! I had a few apricots and plums shoved in the back of the fridge, poor things, and they would have made a great after-work snack, but instead, I used them in tarts.
The filling for these tarts is an almond cream or frangipane. Once baked, it becomes tender and like cake. The almond flavor comes through, not too strong, and just sweet enough to contrast the tartness of the fruit. A little sprinkling of sugar on the apricots and plums makes them glisten after they’re baked. Between the two, I liked the plum more than the apricot, but it’s fun to experiment with different kinds of stone fruits or even berries.
Plum and Apricot Frangipane Tarts
Makes 8 tarts, 3″ round
Crust:
1 large egg yolk
1-2 tablespoons cold water
1 1/3 cups all purpose flour
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons light brown sugar
1/4 teaspoon kosher salt
9 tablespoons cold unsalted butter, cut into 1” cubes
Frangipane:
1/3 cup almond flour
1 tablespoon all purpose flour
1/3 cup powdered sugar
1/4 teaspoon of kosher salt
6 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
Fruit:
8 apricots or plums, firm but ripe, sliced in half
1 tablespoon granulated sugar
Powdered sugar for dusting
Directions:
For the crust:
In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Set aside.
In a food processor, add the flour, granulated and brown sugars, and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small peas. Slowly drizzle in the egg mixture while pulsing until the dough just starts to come together. It should clump slightly. To test, take a small portion in your hand and if the dough holds together, you’re done. If it’s still sandy, add 1 tablespoon of water at a time until it holds.
Transfer the dough to your counter and bring together to form a disc. Flatten to about 1″ thick. The flatter the disc, the more quickly the dough will chill and the easier it will be to roll out. Chill in the refrigerator for at least 1 hour.
Once the dough has chilled, take it out and leave on the counter for about 10 minutes, depending on the temperature of your room, to soften slightly before rolling. It should be cold but pliable. Roll out the dough 1/4″ thick. If at any point it gets too soft, place the dough onto a sheet pan and place in the fridge for 5 minute before resuming.
Place a tart pan on the dough and with a paring knife, cut a circle 1″ wider than the tart edge. Line the tart pan with dough. With a rolling pin, roll over the tart edge to trim the excess dough. Repeat with the remaining tart pans. Dock the bottoms with a fork. Place the tart pans in the fridge for 15 minutes to harden.
Preheat the oven to 325 F.
Bake the tarts for 20 minutes until dry in appearance and just start to brown on the edges. Let cool completely, in the tart pans, on a cooling rack.
For the filling:
Increase the oven to 350 F.
In the food processor, add the almond flour, all purpose flour, powdered sugar and salt. Pulse until combined.
Add the butter and pulse until combined.
Add the egg and vanilla and pulse until combined.
The frangipane can be used now or placed in the fridge for up to 3 days. It will stiffen in the fridge. To warm it again, zap it for 10 second intervals at medium power. Then mix by hand to loosen it until it’s a spreadable consistency.
Spread an even layer 2/3 full, in each of the cooled tart shells. Arrange two fruit halves in each shell, pressing slightly into the frangipane. Sprinkle the tablespoon of sugar over the fruit.
Bake for 35-40 minutes or until the frangipane is golden and a toothpick comes out cleanly. Let the tarts cool in the pans, on a cooling rack. The tarts will keep at room temperature for 1 day, though the crust may soften, so I recommend eating them the same day.
If you make these tarts, I’d love to see them! Please share with me on Instagram using hashtag #pastrywithjenn.