Frank's Recipes! Frangipane Tart

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Frangipane Tart

Makes 1 10x15 inch rectangle, or one 9 inch and one 10 inch round (or two 9 inch rounds)
For one 10 inch round, halve recipe

Dough:
2 cups unsifted all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg, lightly beaten

Frangipane Filling
1 1/2 cups blanched almonds, finely ground
1 cup sugar
1 cup unsalted butter
4 large eggs
1 tablespoon rum
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1/2 cup jam or preserves (any flavor) (Try using bitter orange marmalade)

Adjust oven rack to lower third of oven; preheat to 350 degrees.

Place flour, sugar and salt in a food processor and process briefly to mix. Add butter and process just until mixture resembles cornmeal. Add the egg and process until the dough just comes together into a ball. Press into an ungreased 10 x 15 inch jelly-roll pan. Bake 5 to 10 minutes, or until the pastry is set but not yet colored.

To make the filling: Combine all the filling ingredients in a food processor and process until just combined.

Spread the jam thinly over the dough, then spread the filling evenly over the jam. Return to the oven and bake for 25 to 30 minutes, or until light golden on top.

Once the filling has cooled, you can add a fresh fruit topping: kiwi, pineapple or berries.

NOTE:
I like to melt red currant jelly and brush it over the berries for a handsome red glaze.