Summer Fruit Frangipane Tart Filling

This recipe makes enough frangipane filling for 1x 11" tart. Pair it with this recipe for a french tart dough (multiply the dough recipe by 1.5x): https://my.whisk.com/recipes/1071268a82bd5b44ad6b1f552ed2b62df52. This recipe works well with all kinds of summer fruits, like raspberries, blackberries, cherries, peaches, nectarines, and more.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375F.

Step 2

If using whole nuts: add nuts, flour, sugar, and salt to a food processor and pulse until powdery. The coarser the grind, the more "bite" your frangipane will have to it. The finer the grind, the more "even" and "smooth" your frangipane will be. If using pre-ground nuts (like almond meal or hazelnut meal): add meal, flour, sugar, and salt to food processor and blitz just to combine.

Step 3

Add butter and blend until smooth.

Step 4

Add eggs, yolk, and both extracts and process until the mixture is smooth and homogeneous — about 2 minutes.

Step 5

Pour the frangipane mixture into the prepared, cooled tart shell. Slice larger fruit (peaches, apricots, etc.) and press into the frangipane gently, or just press whole fruit into the frangipane if using smaller fruit like berries. Sprinkle with a handful of sliced almonds and an even dusting of granulated sugar (optional, but will add a nice crunch). Bake until golden brown, 40-50 minutes. You can use the toothpick test to make sure the tart is baked, like a normal cake. You may need to cover the edges of the tart shell with foil if they start to brown too quickly in the last 15 minutes or so. Cool the tart before unmolding it.