How to Make Fresh Fruit Frangipane Tart - A Step-by-Step Guide

Fresh Fruit Frangipane Tart is a delicious dessert that combines the buttery richness of a traditional French tart with the vibrant flavors of fresh fruit. This dessert is perfect for showcasing the bounty of summer produce, and it's a great way to enjoy the sweetness of ripe fruit in a simple yet elegant dessert.

Frangipane is a sweet almond filling that is a classic component of French pastries and tarts. It adds a luxurious and nutty flavor to the tart, and when paired with fresh f...

Read more Snack recipes

Ingredients

  • 3 puff pastry rectangles
  • 1 ½ tablespoons butter, softened
  • ⅓ cup white sugar
  • 1 tablespoon white sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon fine salt
  • ⅛ teaspoon vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • 3 pluots, or to taste
  • 3 tablespoons apricot jam (Optional)
  • 2 teaspoons water (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 55 mins
  • Servings: 8

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.
  • Nutrition

    397 cal.

    • Total Fat: 25g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 204mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 10mg
    • Iron: 1mg
    • Potassium: 41mg