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