Cherry Frangipane Tart
Makes 6 to 8 servings
|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|
|1-3/4||cups whole frozen cherries, pitted*|
*For best results, keep cherries frozen until ready to use.
- 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.
- 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.
- Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.
|Calories from Fat||64 %|
|Total Fat||35 g|
|Saturated Fat||13 g|
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