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Megan’s Frangipane Fruit Tarts

  • 30m Prep Time
  • 45m Cook Time
  • 1h 15mReady In

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  • Cuisine : French
  • Course : Dessert

A buttery tart shell filled with almond frangipane and topped with fresh fruit, which becomes caramelized as it bakes. Perfect for summer fruits like plums, berries, or figs.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ¾ cups (345g) all-purpose flour
    • ¼ teaspoon salt
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • ¾ cup (75g) powdered sugar
    • 1 teaspoon vanilla
    • 1 large egg, beaten
    Sub-recipe steps
    1. Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
    2. Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
    3. Add and beat until smooth: ¾ cup (75g) powdered sugar
    4. Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
    5. Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
    6. Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
    7. Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
    8. Preheat the oven to 350°F.
    9. Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
  • 1
    • 1 ½ sticks (6 ounces) unsalted butter, softened
    • 1 cup sugar
    • ½ teaspoon almond extract
    • 2 large eggs
    • 1 ⅓ cups almond meal or flour
    • ⅔ cup all-purpose flour
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 ½ sticks (6 ounces) unsalted butter, softened; 1 cup sugar
    2. Beat in: ½ teaspoon almond extract
    3. Beat in one at a time: 2 large eggs
    4. Add and mix until combined: 1 ⅓ cups almond meal or flour; ⅔ cup all-purpose flour; ¼ teaspoon salt
    5. Use immediately or store refrigerated in an airtight container for up to 4 days.
  • 3 to 4 plums, apricots, nectarines, or pluots, sliced
  • 12 fresh figs, stemmed and halved
  • 2 cups fresh berries, halved or sliced if using strawberries
  • 2 cups cherries, pitted and halved
  • 2 large stalks rhubarb, cut into ½-inch slices
  • Turbinado sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough
  • 1 Frangipane
  • 3 to 4 plums, apricots, nectarines, or pluots, sliced
  • 12 fresh figs, stemmed and halved
  • 2 cups fresh berries, halved or sliced if using strawberries
  • 2 cups cherries, pitted and halved
  • 2 large stalks rhubarb, cut into ½-inch slices
  • Turbinado sugar

Let's Cook

  1. Step 1.

    Have ready: ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough; Frangipane

  2. Step 2.

    Butter and flour a 9-inch two-piece tart pan or tart ring for one large tart, or 5 tart rings placed on a large baking sheet for tartlets. Line the tart pan with the dough for the tart; or divide the dough into 5 pieces and roll into small rounds for the tartlets. Chill and bake as directed in the dough recipe, or in About Blind Baking Crusts. Cool completely.

  3. Step 3.

    Preheat the oven to 375°F. Fill the crust(s) with the frangipane and arrange on top in a decorative pattern one of the following: 3 to 4 plums, apricots, nectarines, or pluots, sliced; 12 fresh figs, stemmed and halved; 2 cups fresh berries, halved or sliced if using strawberries; 2 cups cherries, pitted and halved; 2 large stalks rhubarb, cut into ½-inch slices

  4. Step 4.

    Sprinkle the tart(s) lightly with: Turbinado sugar

  5. Step 5.

    Bake until the filling is browned and set and the fruit is lightly caramelized, 45 minutes for a single large tart, 30 to 35 minutes for small tartlets. Let cool completely in the pan(s) on a rack before serving.

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