MEGAN’S FRANGIPANE FRUIT TARTS
One 9-inch tart or five 3- to 4-inch tartlets
These tarts are excellent made with just about any fruit. Part of their appeal is the way the frangipane bubbles up around the fruit, partially engulfing it and turning golden brown.
Have ready:
- ½ recipe Sweet Dough for Tarts, or ½ recipe All-Butter Pie or Pastry Dough
- Frangipane
Butter and flour a 9-inch two-piece tart pan or tart ring for one large tart, or 5 tart rings placed on a large baking sheet for tartlets. Line the tart pan with the dough for the tart; or divide the dough into 5 pieces and roll into small rounds for the tartlets. Chill and bake as directed in the dough recipe, or in About Blind Baking Crusts. Cool completely.
Preheat the oven to 375°F. Fill the crust(s) with the frangipane and arrange on top in a decorative pattern one of the following:
- 3 to 4 plums, apricots, nectarines, or pluots, sliced
- 12 fresh figs, stemmed and halved
- 2 cups fresh berries, halved or sliced if using strawberries
- 2 cups cherries, pitted and halved
- 2 large stalks rhubarb, cut into ½-inch slices
Sprinkle the tart(s) lightly with:
- Turbinado sugar
Bake until the filling is browned and set and the fruit is lightly caramelized, 45 minutes for a single large tart, 30 to 35 minutes for small tartlets. Let cool completely in the pan(s) on a rack before serving.