Ingredients for Frangipane Tart With Strawberries And Raspberries
- Unsalted Butter
- 1/2 cup granulated sugar
- 2 large eggs
- Blanched Almond
- 1 teaspoon almond extract
- 1 tablespoon amaretto (optional)
- All Purpose Flour
- 1 pint strawberries
- 1 cup raspberries
- Strawberry Jam
- Pate
- 1/2 cup cold vegetable shortening, cubed
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Frangipane Tart With Strawberries And Raspberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Frangipane Tart With Strawberries And Raspberries
- **Make the Pate Brisee:** In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup (2 sticks) unsalted butter (cold and cubed), 1/2 cup cold vegetable shortening (cubed), and 1 tsp salt until the mixture resembles coarse crumbs.
- Gradually add 2 tablespoons ice water, mixing gently until the dough comes together. Add more ice water, 1 tablespoon at a time, if needed, until a ball forms. Do not overmix.
- Flatten the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
- **Assemble the Tart:** On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Carefully transfer to an 11x8 inch rectangular or 10-11 inch round tart pan with a removable bottom. Trim and crimp the edges. Chill the crust for 15 minutes.
- **Make the Frangipane:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 cup almond flour, 1 teaspoon almond extract, 1 tablespoon amaretto (optional), and 2 tablespoons all-purpose flour.
- **Bake the Tart:** Spread the frangipane evenly over the chilled tart shell. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the crust is golden brown and the frangipane is set.
- **Cool and Decorate:** Let the tart cool completely on a wire rack.
- **Finishing Touches:** Slice 1 pint strawberries lengthwise into ⅛-inch thick slices. Arrange the strawberry slices and 1 cup raspberries decoratively on top of the cooled frangipane. Gently brush with 1 tablespoon apricot jam (melted) for shine.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
737g
Fat
505g
Carbs
124g
