Frangipane (Almond) Tart

Tart Filling

1 stick (8 TBSP)	unsalted butter, at room temperature
1/2 cup (100g)	sugar
2	large eggs
1 tsp	vanilla extract
1 tsp	almond extract
1 ¼ cups (120g)	almond flour (or other finely ground nuts)
3 tablespoons (45g)	unbleached all-purpose flour

• In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy.
• Add the eggs, one by one, beating well after each addition.
• Whisk in the vanilla and almond extract.
• Finally, whisk in the ground almond and the flour. Mix until just incorporated.

Baking the tart

• Pour into a prepared (perhaps blind baked?!) tart crust
• Top with halved stone fruit, cut side down. You could also add sliced almonds, but I think they should be raw.
• Bake for 40+ minutes at 350ºF
• Let cool, serve topped with whipped cream or powdered sugar.

Source

Mostly based off of Pardon Your French

Notes

• Consider other nuts… pecans, pistachios, walnuts, etc
• I am not yet able to get consistent results with blind baking the crust; however, tarts baked all in one go have been so good I don’t worry about it.
• If you are starting with whole nuts, you can minimize dishes by first grinding the nuts in a food processor, removing them and wiping it out, making the crust in there, then making the tart filling in it.