Grape And Almond Frangipane Tart Recipes

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GRAPE AND ALMOND FRANGIPANE TART



Grape and Almond Frangipane Tart image

A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.

Provided by Melissa Roberts

Categories     Food Processor     Fruit     Dessert     Bake     Christmas     Thanksgiving     Vegetarian     Almond     Fall     Christmas Eve     Grape     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Pastry dough
1 cup whole blanched almonds, toasted and cooled completely
1/2 cup sugar, divided
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 stick unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups seedless red grapes (3/4 pound), halved
1/3 cup sliced almonds (preferably with skin)
Confectioners sugar for dusting
Equipment: an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks' note, below); pie weights or dried beans

Steps:

  • Make tart shell:
  • Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
  • Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
  • Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
  • Make filling and bake tart:
  • Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
  • Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.

GRAPE FRANGIPANE TART



Grape Frangipane Tart image

Here's a recipe for a holiday table triumph: a dessert that's refreshing, elegant and rich, yet not heavy or overly sweet. The Grape Frangipane Tart looks like a jewel and tastes like a dream with juicy grapes and the complementary flavour of almonds. Begin with your favourite tart dough recipe or purchase the best tart shell you can buy ready-made from your grocer's freezer selection. Whipped cream is the perfect topping.

Provided by Mary Jenny

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tart pastry dough, single crust for 10-inch tart
3 1/2 cups red seedless california grapes
2 ounces almond paste
1 large egg
1/4 cup sugar
1/4 cup butter
2 tablespoons flour
1 pinch salt
confectioners' sugar

Steps:

  • Preheat oven to 375°F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350°F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.

Nutrition Facts : Calories 379.8, Fat 21.4, SaturatedFat 7.9, Cholesterol 51.3, Sodium 263.9, Carbohydrate 44.8, Fiber 2.4, Sugar 25.7, Protein 4.8

PEACH FRANGIPANE TART



Peach frangipane tart image

Authentic Italian Peach and almond tart

Provided by Carmelita Caruana

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 1h25m

Number Of Ingredients 14

100ml cold butter
200g plain flour
85g caster sugar
3 egg yolks
grated zest of a lemon
50g blanched whole almonds
50g caster sugar , plus 2 tbsp
50g butter
50g plain flour
1 large egg and 1 egg yolk
50g amaretti biscuit , lightly crushed
5-6 peaches or nectarines depending on their size
2 tbsp flaked almonds
icing sugar , to dust

Steps:

  • Dice the butter as small as you can. If you dip your knife in the flour for the pastry and keep covering the butter with flour as you dice, you will find it easier.
  • Put the diced butter and flour in the food processor and pulse until it looks like fine breadcrumbs. Add a pinch of salt, the sugar, egg yolks and lemon zest and pulse again - it should almost immediately adhere into a ball.Remove from the processor, lay it on a sheet of cling film or foil, and lightly press and shape into a compact log (touch it as little as possible). Wrap and chill for at least 1 hour - the longer it rests, the less it will shrink later.
  • Butter and flour a 24cm tart tin thoroughly. Unwrap and cut the pastry log into thin even slices and use to cover the bottom and sides of the tin with just touching or slightly overlapping slices. Keep a bowl of ice cubes and some paper towels handy to chill and dry your hands as you work.
  • Pat the pastry lightly with cold fingers so the base is even, and make the shell a little thicker round the sides, ensuring it reaches all the way up since it may shrink. To even the base, run an ice cube quickly across, from the centre to the edges. Chill again.
  • Tip the almonds and 50g/2oz sugar into the food processor and whizz until finely chopped. Dice the butter and add to the almonds with the flour. Process again until the mixture resembles fine breadcrumbs, then add the egg and eg yolk and process briefly until soft and creamy. Add the crushed amaretti and briefly whizz again. Chill.
  • Preheat the oven to 180C/gas 4/fan 160C.Drop the peaches into a pan of boiling water, lift out after a few seconds then cool in cold water. Peel, halve and stone the peaches, sprinkle with 2 tbsp sugar and leave for 5 minutes. Spread th amaretti cream in the base of the pastry case. Put the peach halves on top, rounded side up, cutting them if necessa to fill the centre. Scatter with the almonds
  • Bake for 25-35 minutes until golden. Check the filling with a toothpick (which should come out barely flecked) and ensure the pastry is shrinking away from the tin. Dust with icing sugar and serve a room temperature, with a glass of Tuscan Vin Santo.

Nutrition Facts : Calories 477 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein

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Top Asked Questions

What is Frangipane tart made of?
Frangipane Tart. Equal parts almond flour (or almond meal), sugar, and butter are beaten with an egg and a splash of extract. After the frangipane bakes, it’s still creamy and incredibly moist. In a frangipane tart, that texture is a lovely contrast to the crisp pastry crust.
How to make cherry almond Frangipane tart?
With luscious, juicy cherries, surrounded by moist and fluffy almond frangipane and tender sweet pastry, this Cherry Almond Frangipane Tart is guaranteed to impress. Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs.
How long does it take to make a raspberry Frangipane tart?
The raspberry and the almond infused sponge have a similar taste to a classic British bakewell tart. This delicious raspberry and almond frangipane tart serves 6-8 people and will take about 1hr and 5 mins to make. This sweet and soft tart is perfect served with whipped or single cream.
What is Frangipane and how do you make it?
Frangipane is really easy to whip up; it’s a one-bowl kind of recipe made with just a handful of ingredients. Equal parts almond flour (or almond meal), sugar, and butter are beaten with an egg and a splash of extract.

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