Prune, Cherry, and Apricot Frangipane Tart Recipe | Epicurious

Name: Prune, Cherry, and Apricot Frangipane Tart Recipe | Epicurious
Ingredients: 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; Pastry dough; 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

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When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

Keywords

tart
fruit dessert
grappa
prune
dried cherry
dried apricot
winter
gourmet

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Ingredients

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
Pastry dough
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