Megan’s Frangipane Fruit Tarts

Ingredients

• Hide ingredients for ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough 1 ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough (opens in new tab) ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough
  • 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.
• Hide ingredients for Frangipane 1 Frangipane (opens in new tab) Frangipane
  • 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