Puff Pastry Tarts With Stone Fruits And Frangipane Recipes

PUFF-PASTRY TARTS WITH STONE FRUITS AND FRANGIPANE

Puff-Pastry Tarts with Stone Fruits and Frangipane image

You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition to French-toast batter.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 45m

Yield Makes 6

Number Of Ingredients 11

Ingredients

1/2 cup blanched whole almonds
1/4 cup granulated sugar
4 tablespoons unsalted butter, softened
2 large eggs, room temperature
Pinch of coarse salt
Pinch of ground cinnamon
Unbleached all-purpose flour, for dusting
1 sheet frozen puff pastry, preferably all-butter, thawed
1 pound assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into 1/2-inch slices
2 tablespoons turbinado sugar, such as Sugar in the Raw
Unsprayed fresh edible flowers, such as micro marigolds (available at farmers' markets and gourmetsweetbotanicals.com), for serving (optional)

Steps:

Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.

FRUITY ALMOND PUFF PASTRY TART

Fruity Almond Puff Pastry Tart image

We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...

Provided by Alex Guarnaschelli

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 sheet frozen puff pastry (approximately 9.75 by 10 inches)
3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries

Steps:

Preheat the oven to 425 degrees F.
Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

PLUM AND FRANGIPANE TART

Plum and Frangipane Tart image

Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.

Provided by Samantha Seneviratne

Categories pastries, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
2 large eggs
1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
1/2 (packed) cup/145 grams light or dark brown sugar
4 tablespoons/57 grams very soft unsalted butter
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced

Steps:

Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
In a small bowl, combine the granulated sugar and cardamom.
When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
Transfer to a rack to cool slightly. Serve warm or at room temperature.

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