Frangipane Frutta Crostata
Frangipane is a pastry filling made with finely ground almonds or almond meal. It is creamy and smooth and so much easier than you think! This treat looks and tastes much more complicated than it actually is. There are three parts: pastry, filling, and fruit. The pastry comes from the freezer aisle, the filling comes together in a snap, and the rest is just fruit. It’s the perfect way to celebrate the seasonal bounty that’s coming our way by the bushel! This recipe makes four generous tarts. Double it and make extra! I cut cooled pastry in quarters and freeze them. To thaw, let sit at room temp for fifteen minutes or so and enjoy with a cup of tea.
Pre-heat oven to 375, place oven rack in center of oven.
Equipment needed:
Mixing bowl, small microwave-safe bowl, sharp knife or pizza cutter, Spatula, Pastry brush, Mixing spoon, Hand mixer (preferred) or wire whisk
Parchment paper hack: Fold over the edges of parchment to the size of your baking sheet to keep it from curling up
Ingredients:
Frozen puff pastry
1/2 stick butter
1/4 cup white sugar
1 egg
1/2 cup almond meal
1 TBS flour
1/2 tsp vanilla extract
1/4 cup Apricot jelly
Fruit - Try plums, peaches, pears, nectarines, apricots or apples (Granny Smith works well). Pair them all with fresh blueberries. Fruit should be firm and just ripe. From the grocery store, fruit (except apples) needs 3-7 days to ripen. Cut a variety of fruit so you can be creative when you assemble your tarts. Fresh fruit is best but canned peaches will work if drained well and patted dry.
optional: 1/2 tsp. almond extract, confectioner’s sugar, slivered almonds
Remove one sheet of puff pastry from freezer, let soften per package directions, usually about 30 minutes.
Let’s start with the filing. You’ll get the best results if everything is room temperature. The butter should be quite soft.
Use a hand mixer on medium or a whisk to combine ½ stick butter and ¼ cup white sugar in bowl.
Add egg and vanilla (and almond extract if using), beat well until smooth
Add almond meal and flour, blend until smooth
Refrigerate until ready to use.
5. Cut fruit in 1/8-1/4” slices.
6. Smooth pastry, flour side down onto prepped baking sheet
7. Measure quarters and cut with sharp knife or pizza cutter
8. Separate quarters 2” apart
9. Place 1/4 cup filling in center of pastry square
10. Use a piece of parchment paper to flatten the filling
11. Tuck fruit into filling. Pack it!
12. Sprinkle each pastry with 1/2 tsp Demerara or white sugar
13. Bake at 375 for 30 minutes. When browned, remove.
14. Melt 1/3 cup jelly in microwave. Brush hot pastry with melted jelly. Sprinkle almonds and powdered sugar on top if you like. Let cool before serving.
