Plum, Apricot, or Peach Tart

Name: Plum, Apricot, or Peach Tart
Yield: Makes One 9- or 10-inch Tart
Ingredients: Apricot glaze or confectioners’ sugar (optional); 1 tablespoon sugar; 2 tablespoons butter, cut into tiny cubes; 5 large plums, 7 medium apricots, or 5 medium peaches; 2 cups Frangipane

Preparation info

Makes
One
9- or 10 inch Tart

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This system of surrounding fruit with frangipane (almond cream) in a tart during baking can also be used for tartlets.

Ingredients

Basic Sweet Pie or Tart Dough, Classic French Sweet Pie or Tart Dough, or Buttery Cookielike Pie or Tart Dough
2 cups Frangipane

Dessert
Vegetarian
Pie

Method

Line a 9- or 10-inch tart ring (as shown) or fluted tart pan with removable bottom with the dough. Using an offset spatula, spread the Frangipane over the tart shell in an even layer. Refrigerate the shell while you prepare the fruit.