How make Tarte Frangipane?

this is a very yummy and delicious and very easy to make tarte frangipane...ENJOY!!!!





Ingredients





1 (9-inch) pie dough crust


2/3 cup slivered almonds


1/2 cup all-purpose flour


1/4 cup powdered sugar


1 stick butter, softened


2 eggs


1-3/4 cups whole frozen cherries, pitted*





*For best results, keep cherries frozen until ready to use.








Preparation








1) Preheat oven to 450掳F. Line tart pan with pie dough and cover with parchment paper. Fill paper-covered crust with weights (dried beans or other pie weights) and bake 10 minutes. Remove from oven. Carefully remove paper and weights. Reduce oven temperature to 350掳F.





2) In a food processor, combine almonds, flour and powdered sugar. Grind until fine. Add butter and pulse to combine. With the processor running, add eggs, one at a time.





3) Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.


IngredientsHow make Tarte Frangipane?
baked 10-inch tart shell


For the frangipane:


5 Tablespoons of unsalted butter, room temperature


1/3 cup of sugar


2 eggs


1/2 cup blanched almonds, ground


1/4 teaspoon almond extract


2 Tablespoons Kirsch (or dark rum)


For the rest of the tart:


3-4 pears, cut in half %26amp; peeled


2 Tablespoons lemon juice


2 Tablespoons sugar


3 Tablespoons apricot jam





For the frangipane:


1. Cream together the butter and sugar.


2. Add the eggs and cream some more.


3. Add the ground almonds, almond extract and Kirsch or rum and mix well.


4. Can be used immediately for a tart filling or it may be stored in an airtight container in the refrigerator, up to 4 days.





Preheat the oven to 350掳. For the tart:


1. Fill the baked tart shell with the frangipane.


2. Cut the pear halves, lengthwise into thin slices, keeping them together at the stem end.


3. Fan the pears slightly and place over the almond filling in a wheel pattern.


4. Sprinkle the 2 Tablespoons of sugar over the pears. Bake the tart for 50 minutes.


5. Melt the apricot jam in a microwave. Brush the melted jam over the warm pears. Serve at room temperature.

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