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Almond Frangipane Tart
*Recipe Recreated from Stacey Adimando of Saveur Magazine
Prep Time: 01:15
Cook Time: 00:40
1 stick (4 oz. ) unsalted butter, softened
1 ⁄4 cup cup plus 1 tbsp. granulated sugar
1 large egg yolk
1 1⁄4 cups all-purpose flour
1 ⁄4 tsp. kosher salt
almond frangipane, for filling
1 ⁄4 cup plus 2 tbsp. sugar
1 ⁄4 cup plus 1 tbsp. (3.5 oz. ) almond paste
2 large eggs
1 stick (4 oz. ) unsalted butter, at room temperature
3 ⁄4 tsp. pure vanilla extract
1 ⁄8 tsp. finely grated orange zest
3 tbsp. unbleached all-purpose flour
1 ⁄4 tsp. baking powder
1 ⁄4 tsp. kosher salt
fruit and topping
3 scant ⁄4 cup frozen cranberries, fully thawed in a strainer
3 tbsp. sugar
1 ⁄4 cup raw unsalted pistachios, finely chopped
1 tsp. honey
confectioners' sugar, for dusting (optional)
2Add the butter and sugar to the clean bowl of a stand mixer and beat until light and fluffy. Scrape down the bowl, then beat in the egg yolk.
3Combine the flour and salt, then add to the bowl, beating on low speed until just incorporated.
4Place dough in a 9-inch round fluted tart pan. Using fingertips, press the dough evenly across the bottom and up the sides of the pan to cover in a very thin (1⁄8-inch) layer; trim and reserve any remaining dough.
5Dock the dough every 2 inches with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm.
7In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, almond paste, and 1 egg on medium speed until blended.
8Add the butter, vanilla, and zest and beat until smooth. Scrape down the bowl, then beat in the remaining egg.
9In a separate bowl, briefly whisk the flour, baking powder, and salt.
10Add to the butter mixture and beat at low speed until just absorbed. Transfer to a storage container, cover, and chill for at least 1 hour or up to 2 days.
11Topping and Assembly
12Set a rack in the top third of the oven and preheat to 350°.
13Mix the thawed cranberries with the sugar; toss well.
14Retrieve the baking sheet and the frangipane. Add the frangipane to the center of the tart crust, and using an offset spatula, spread to evenly fill all the way to the edges.
15Individually place the cranberries on the frangipane in a pattern you like, leaving room between the berries. Discard excess sugar or juices from the bowl.
16Bake until the top is lightly browned, about 40 minutes. (If frangipane looks puffy in patches, don't worry, it will settle.) Remove the tart and let cool 5 minutes, then carefully transfer the tart pan to a rack to cool completely.
17In a small bowl, mix the pistachios with the honey using fingers.
18Top the tart with small clusters of the honeyed nuts.
19Just before slicing, unmold the tart and dust with confectioners' sugar if desired.
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