My first experience with a frangipane tart was at a Friendsgiving celebration; one bite and I had fallen in love. The nutty almond filling is rich and buttery and is a perfect foundation for tangy cranberries. Using a simple but delicious cookie crumb crust makes it a breeze to bake up.
Provided by Dan Langan
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
- Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
- Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
- For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
- Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
- Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.
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