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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4-6
Author Notes
One of my favorite desserts is a frangipane (almond cream) tart with pears or summer stone fruit. I'm also a rather lazy cook and I hate rolling out pie crust. So this easy but amazing tart is definitely my speed - it's crustless. Mix up the frangipane, top with fruit, and pop into the oven. It is not an overly sweet dessert. Something you can enjoy warm or cold, for dessert or breakfast. Adapted from a recipe by Aube Giroux of Kitchen Vignettes. —HalfPint
Ingredients
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1 1/2 cups
ground almond (180g) or almond flour (144g)
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1/4 cup
all-purpose flour (30g) or a gluten-free flour mix
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1/2 cup
sugar (~100g)
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1/2 cup
butter (113g), salted or unsalted, softened
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2
large eggs
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1 teaspoon
vanilla or almond extract
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1/4 teaspoon
salt, optional (omit if using salted butter)
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1 1/2 pounds
(~680g) plums and apricots, pitted & halved or quartered
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1 tablespoon
granulated sugar
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confectioners' sugar for dusting, optional
Directions
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Butter a 9" tart pan with a removable bottom. Alternatively, you can butter a 9" square cake pan and line with parchment so that you have handles to lift out the tart when it is done. Set pan aside. Heat oven to 350F (325F in a convection oven).
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In a large bowl, cream butter with almond and sugar until smooth, ~3 minutes on a mixer.
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Add eggs, vanilla, and salt, if using. Beat well, about 2 minutes.
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Gently mix in flour. Don't over-mix.
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Pour almond mixture into the greased pan and spread evenly with a spatula. Push plums and apricots, skin-side down into the almond cream. Sprinkle the 1 TB sugar over the fruit.
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Bake for 40-50 minutes, or until the top is golden. Cool and remove from pan. Dust with some confectioners' sugar before serving, if desired. Serve warm or cold. It's scrumptious either way.
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