How to Make Cooked Fruit and Frangipane Tarts

Appears in

Published 2007

Line a tart or tartlet ring with pastry and spread over a thick layer of frangipane.
Cut plums, apricots, or peaches into wedges and arrange them around the tart, working from the outside.
Cover with thin slices or little cubes of butter. Sprinkle the top liberally with sugar.
Bake the tart until the crust is golden brown, and then brush the fruit with apricot glaze.
Or, instead of the glaze, dust the cooled tart with confectioners’ sugar.

Part of

The licensor does not allow printing of this title