|Frangipane Red White and Blue Tart with Mixed Berries|
Recipe Type: Dessert
This recipe is one of my all-time favorites; I’ve been making it since I first saw it in the July 1991 Gourmet Magazine. The original recipe calls for strawberries and raspberries, but you can make it with any berries you like, practically. For this adaptation I’ve called for blueberries and red raspberries (available at the market now), which will make a fine ‘red white and blue’ tart for the Fourth of July. Also, if you want to make it even easier you can use frozen puff pastry from the store in place of the pâte brisée.
- 1 recipe pâte brisée (recipe on OFM site, or other pastry dough recipe)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 3/4 cup blanched almonds, ground fine
- 1 teaspoon almond extract
- 1 tablespoon Amaretto or 1 teaspoon almond flavoring
- 1 tablespoon all-purpose flour
- 2 cups blueberries, picked over and rinsed
- 2 cups raspberries, picked over and rinsed
- 1/4 cup strawberry or raspberry jam, melted and strained
- Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour.
- Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Arrange the blueberries decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam. Serve it forth!