PRUNE, CHERRY, AND APRICOT FRANGIPANE TART

Prune, Cherry, and Apricot Frangipane Tart image

Provided by Maggie Ruggiero

Yield Makes 8 servings

Number Of Ingredients 17

For Dried-fruit compote:
2/3 cup grappa (preferably Julia brand)
3 1/2 tablespoon sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California (Pacific) apricots
For pastry dough:
Pastry dough
For frangipane filling:
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

Steps:

Make dried-fruit compote:
Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
Make tart shell:
Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
Preheat oven to 375°F with rack in middle.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
Make frangipane filling and bake tart:
Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.