Name: Summer Fruit Frangipane wreath tart ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: For the Pate sucree/Tart base : 1 1/4 cups : All pupose flour; 1/4 tsp : salt; 1 tbsp : Sugar; 1/2 tsp : Almond extract; 1/2 cup (113g) : Unsalted Butter cut into cubes; 1 : egg yolk; 30 ml : Ice water; For Frangipane : 1/2 cup (113g) : Unsalted Butter; 1/2 cup : Castor sugar; 1 tsp : Almond extract; 1 tsp : Vanilla extract; 2 large : Eggs; 1 1/4 cups : Ground Almonds; 2 tbsp : All purpose flour; 1/4 cup : Melted Dark chocolate; For topping : Sliced Apricots as needed; Sliced Plum as needed; Scoops of Musk melon as needed; Few Blue berries; Sugar syrup for brushing the fruits

ABOUT Summer Fruit Frangipane wreath tart ! RECIPE

Summer Fruit Frangipane Tart is one of the most delicious tarts ever.Buttery flaky crust,almond filling topped with ripe slices of apricots,plums,dollops of melon,fresh blueberries is by far one of the best summer tarts.Fresh Summer fruit Tart styled in wreath is great addition to any dinner table.

Ingredients Serving: 10

For the Pate sucree/Tart base : 1 1/4 cups : All pupose flour
1/4 tsp : salt
1 tbsp : Sugar
1/2 tsp : Almond extract
1/2 cup (113g) : Unsalted Butter cut into cubes
1 : egg yolk
30 ml : Ice water
For Frangipane : 1/2 cup (113g) : Unsalted Butter
1/2 cup : Castor sugar
1 tsp : Almond extract
1 tsp : Vanilla extract
2 large : Eggs
1 1/4 cups : Ground Almonds
2 tbsp : All purpose flour
1/4 cup : Melted Dark chocolate
For topping : Sliced Apricots as needed
Sliced Plum as needed
Scoops of Musk melon as needed
Few Blue berries
Sugar syrup for brushing the fruits

Instructions

Prepare the pastry : In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed.
Add egg yolk, almond extract and water and stir until incorporated.
Wrap the dough in plastic wrap, shape into a round and refrigerate for 1 hour.
On a lightly floured surface roll the dough to a 15-inch diameter circle.
With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even.
Place a large round cookie cutter in the centre of the pan cut out a disc from the centre leaving atleast 4 inch diameter along the sides of the circle.
Using fork gently remove the disc cut out from its center.
Roll out this dough into a two inch wide strip .
Place a cookie cutter in the empty center press this strip along the sides of the cookie cutter.
Prick the shell with a fork and refrigerate for 30 minutes.
Preheat oven to 350F (180C). Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
Remove the parchment paper and weights and bake for 10 minutes more. Let it cool slightly on a cooling rack.
Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
Spread frangipane evenly and Bake at 350F (180C) for 25-30 minutes until golden.
Remove from the oven and brush with melted chocolate.
Cool it to room temperature.
Arrange the cooled wreath with slices of Apricots, plums, musk melon ,blue berries according to choice.
Brush the top of fruits with syrup.
Slice, serve and Enjoy !

Similar Recipes