Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Cherry Frangipane Tart
Yield: Makes 6 to 8 servings
Ingredients:
1
(9-inch) pie dough crust
2/3
cup slivered almonds
1/2
cup all-purpose flour
1/4
cup powdered sugar
1
stick butter, softened
2
eggs
1-3/4
cups whole frozen cherries, pitted*
Preparation:
1.
Preheat oven to 450°F. Line tart pan with pie dough and cover with parchment paper. Fill paper-covered crust with weights (dried beans or other pie weights) and bake 10 minutes. Remove from oven. Carefully remove paper and weights. Reduce oven temperature to 350°F.
2.
In a food processor, combine almonds, flour and powdered sugar. Grind until fine. Add butter and pulse to combine. With the processor running, add eggs, one at a time.
3.
Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.
Nutritional Information:
| Serving Size: | |
| Calories | 480 |
| Calories from Fat | 64 % |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Cholesterol | 111 mg |
| Carbohydrate | 35 g |
| Fiber | 3 g |
| Protein | 9 g |
| Sodium | 296 mg |
Dietary Exchange:
| Starch | 2 |
| Fat | 7 |
This recipe appears in:
French
