Frank's Recipes! Frangipane Tart With Fresh Strawberries and Raspberries

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Frangipane Tart With Fresh Strawberries and Raspberries

pastry dough
3/4 cup blanched almonds
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon almond extract
1 tablespoon Disaronno Amaretto or other almond-flavored liqueur
1 tablespoon all-purpose flour
1/4 cup strawberry or raspberry jam
2 cups blueberries
2 cups strawberries
2 cups picked-over raspberries

Preheat oven 375 degrees F.

On a lightly floured surface roll out dough into a rectangle about 1/8 inch thick and fit into an 11- by 8-inch rectangular tart pan with a removable fluted rim. (Alternatively, roll out dough into a round and fit into a 10- or 11-inch round tart pan). Chill shell while making frangipane.

In a food processor finely grind almonds. In a small bowl beat together butter and sugar and beat in almonds, egg, almond extract, liqueur, and flour until combined well. Spread frangipane evenly onto bottom of shell and bake in middle of oven 20 to 25 minutes, or until shell is pale golden. (If frangipane begins to turn too brown, loosely cover with foil). Cool tart in pan on a rack.

In a small saucepan melt jam, stirring, and pour through a fine sieve into a heatproof bowl, pressing hard on solids. Keep jam warm. Trim strawberries and cut lengthwise into 1/8-inch-thick slices. Decoratively arrange strawberry slices, overlapping them, with raspberries in rows on frangipane, mix blueberries at your own discretion and gently brush with jam.

Tart may be made 6 hours ahead and kept loosely covered at cool room temperature.

Serves 6 to 8.

Pastry Dough

3/4 stick (6 tablespoons) cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

To Blend By Hand:
Cut butter into 1/2-inch cubes. In a bowl with fingertips or a pastry blender, blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal, with remainder in small (pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful. When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until incorporated and testing mixture, to give mixture proper texture. (Do not overwork or add too much water; pastry will be tough).

To Blend In A Food Processor:
Cut butter into pieces. In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing mixture, to give mixture proper texture. (Do not overprocess or add too much water; pastry will be tough).

To Form Dough After Blending By Either Method:
Turn mixture out onto a work surface and divide into 4 portions. With a heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk.

Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

Makes enough dough for a single-crust 9-inch pie or an 11-inch tart.