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
1 1/2 cups
ground almond (180g) or almond flour (144g)
all-purpose flour (30g) or a gluten-free flour mix
butter (113g), salted or unsalted, softened
vanilla or almond extract
salt, optional (omit if using salted butter)
1 1/2 pounds
(~680g) plums and apricots, pitted & halved or quartered
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).
In a large bowl, cream butter with almond and sugar until smooth, ~3 minutes on a mixer.
Add eggs, vanilla, and salt, if using. Beat well, about 2 minutes.
Gently mix in flour. Don't over-mix.
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.
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.