Fruit Tart with Almond Frangipane

added by hog

10 servings

medium

guilty pleasure

ingredients

all

1 lb all purpose flour

2 tsp salt

2 oz sugar

1 tsp baking powder

8 oz crème fraîche or sour cream

1/2 lb butter

5 each seasonal fruit

You can use apples, pears, nectarines or peaches, peeled and sliced OR 2-3 pounds of berries or apricots (For more acidic fruits, toss with ¼ cup of sugar)

1 tsp ground nutmeg

juice of 1 lemon

6 oz brown butter

room temperature

3/4 cup sugar

1 cup almond meal

zest of one lemon

2 tbsp frangelico or rum or 1 teaspoon almond extract

salt

pinch

3 eggs

Pinch salt

cookware

	For the Tart
1	Chill butter and crème fraîche. Sift dries into a large bowl. Cut cold butter into small pieces and rub into dry ingredients. Mix until the mixture is coarse like cornmeal. Add crème fraîche and flatted dough into thin disk. Cover with plastic wrap and chill.
2	Peel and slice fruit, then toss in lemon juice and season with fresh grated nutmeg, add sugar if using more acidic fruits.
	For the Almond Frangipane Filling
3	Combine all ingredients until a smooth thick batter is formed. Chill.
4	To build and bake the croustades, preheat oven to 325°F. Remove dough from refrigerator and place on flour dusted work surface. Roll out to 1/8-inch thick and cut circles large enough to line the tartlet molds. Chill for 15 minutes and fill with frangipane. Top with sliced fruit and bake for about 40 minutes.
	To Serve
5	Serve warm with toasted almonds, whipped crème fraîche and salted caramel sauce or brown butter vanilla sauce or as is!