Almond Frangipane
½ cup slivered almonds
4 Tbsp. unsalted butter, room temp.
½ cup + 2 Tbsp. powdered sugar
1 Tbsp. all-purpose flour
¼ tsp. kosher salt
1/8 tsp. almond extract
¼ tsp. vanilla
1 egg
Grind almonds in food processor until fine. Add butter, sugar, flour, salt, and extracts, and pulse to blend well. Add the egg and blend until creamy. Scrape into bowl, cover and chill until thickened and firm, at least half an hour. Makes 1 cup. Store extra in freezer.
Fruit Filling
Ripe or frozen fruit, about 1 pound. Prune-plums are delicious, as are peaches.
Sugar to taste – start with 2 Tbsp. granulated
1 tsp. finely grated lemon rind (this is important)
pinch of kosher salt
Toss ingredients together, not more than 15 minutes ahead so fruit doesn’t release too much juice.
Tarts with Brown Sugar and Almond Topping
1 recipe Almond Frangipane
Fruit filling
2 sheets (1 box) Trader Joe’s puff pastry, or 1 lb. homemade puff pastry
brown sugar
sliced almonds
Preheat oven to 425°F. Butter 8 flat ramekins, such as those used for crème brulee. Roll each sheet of puff pastry out so you get at least 4 squares, that will each fit into a ramekin. Trim excess. Place a dollop of frangipane on each pastry shell. Divide fruit among shells on top of the frangipane. Sprinkle tops with brown sugar (this gives the baked tarts a nice brown look). Sprinkle sliced almonds on top of the brown sugar.
Bake in preheated oven for 20 minutes. Reduce heat to 350°F and continue baking until frangipane is set, another 5 – 7 minutes.
Note: do not double Frangipani filling!