Fresh Fruit Frangipane Tart – Food Wishes

Fresh Fruit Frangipane Tart – Food Wishes


hello this is chef john from food wishes
comm with frangipane tart that’s right halfway between cake town
and pie ville there’s a little spot called frangipane junction that
unfortunately not many people are familiar with sure a lot of that’s
because it’s a fictitional place I just made up for this intro but the point is
more people should know about this gorgeous and very easy to make pastry
that I sort of consider a hybrid between those two more popular desserts and by
the way one of the all-time great ways to eat fresh sweet summer fruit so with
that let’s go ahead and get started by making our pastry shell which is usually
done with pie dough but since I have three rectangular pieces of puff pastry
in the freezer I decided to use those and my plan was the piece those together
into sort of a free-form tart so I used a little touch of water to help the
dough stick and I put two of my pieces of dough end-to-end to form one of those
long rectangular tarts you see in those fancy French bakeries and I sort of
pressed and push those together and then use my bench scraper to square those off
and something I always want you to remember when we’re working on desserts
and pastries they don’t have to look good until the end so please don’t be
too stressed for them in this show especially if you’re piecing together
some scraps like I am because as you’ll see once this is baked and glazed it is
gonna look amazing but anyway once I had my foundation built I went around with
my finger moisten the edge of that rectangle and what I’ll do is cut strips
from that third piece and use that to build a crust around the outside around
the outside around the outside and as always when we’re working with puff
pastry we want to make sure it’s very cold so this is gonna be a lot easier to
cut and will actually look better once it’s baked and since my third piece of
puff pastry wasn’t big enough I ended up having a piece together three strips on
each side which I was afraid was gonna cause some problems but ultimately it
didn’t and then what we’ll do once our pastry base has been bordered is take a
fork and do what’s known as docking the dough push just means we’re gonna poke
that bottom like a hundred times and the reason the pastry chefs call this
docking is because I think people were not comfortable calling it pricking
which is what I always called it until I learned the right word but anyway we’re
gonna go ahead and dock that dough all over just on the bottom
at which point this is pretty my trade or pre-baked in the oven
although I did notice one of these seams look kind of smooshed
so I sliced in to make it look like the other scenes I mean come on I do want
all my imperfections to look the same and then what we’ll do once that set is
pop it into the center of a 400 degree oven for 15 minutes or until it’s
starting to turn golden brown and looks a little something like this
I know it looks kind of funny but don’t worry because what we’re gonna do as
soon as that comes out is sort of readjust our border since it’s nice and
hot and flexible but more importantly we want to push down the bottom with the
back of a fork all right press it down nice and firmly because we want a nice
crispy bottom crust and by pushing down the bottom thanks for that extra dough
we put around the outside we’ve created a space with the perfect depth into
which we will transfer our omelet paste speaking of which I was kind of worried
some of that might leak out between those cracks and my seams and the border
so since I did have a couple scraps of dough left I decided to add a little bit
to those areas in hindsight probably was unnecessary but I did it anyway because
of that hole better safe than sorry thing and that’s gonna be it for the
first step of this process all we have to do now is let that pastry shell cool
completely before we add our filling which by the way is the next step and
that’s going to start with some room temperature butter to which we will add
a little touch of white sugar and we’ll take a spatula and smear those two
things together and when you first started can seem like you have way too
much sugar compared to butter and you’ll think something’s wrong
but don’t think like that always stay positive and you’ll see just after about
a half minute it will all start to smear together and before you know it your
mixture will look like this and then what we’ll do once our sugar and butters
creamed together is add one whole egg which technically we’re supposed to be
first but I don’t because what we can do is take our whisk and just sort of beat
the egg on the side like this and then we’ll slowly sort of incorporate the
rest of the mixture in the bowl and then once that comes together we’ll finish up
with a vigorous whisk until we have sort of a light creamy mixture that hopefully
looks something like this and then once that set we can go ahead
and add our ground almonds also known as almond flour and for me the finer those
almonds are ground the better and then besides our almonds we’ll also
want a nice big pinch of salt as well as a few drops of real pure vanilla extract
as well as some almond extract if you have it that is optional but I really do
think it improves the flavor and believe it or not that’s gonna be it for this
very very simple filling all we have to do is take a spatula and mix this
thoroughly and then assuming our pastry shell is cool completely the only thing
we have left to do is to slice up some beautiful fresh fruit today I’m gonna be
using what’s called a pluot which is a cross between a plum and apricot
hence the weird name and I guess it depends on the size of your fruit but
I’m gonna cut these into about six wedges each well I think this is a very
beautiful and delicious choice I think any other stone fruit would work
beautifully whoops and above and beyond stone fruit I think any and all berries
would also be lovely here so we’ll go ahead and slice up some fruit dealer’s
choice at which point we can begin final assembly by transferring our almond
paste into our pastry shell and once that’s been scraped in we’ll take a
little spatula and try to even that out as best we can and then once that set
we’ll go ahead and place in our fruit being sure to leave a little bit of
space in between each piece and by the way we don’t repress our fruit in too
deep right just like an eighth of an inch is fine
and if at all possible try to have the cut side of the fruit facing up versus
the skin side since that will look nicer once it’s baked and that’s it once our
frangipane has been fruited it is now officially ready to bake although let me
rotate this around first so you can see that absolutely glorious color but
anyway let’s go ahead and transfer that into the center of the 375 degree oven
for about 40 minutes or so or until everything’s nicely browned and we can
see our almond paste has baked up around our fruit forming the most beautiful
indentations in all the pastry world I mean there really isn’t anything else
that looks quite like this and then of course it’s time for me to deliver the
usual bad news that we have to let this cool completely before we serve it so go
ahead and transfer that onto a rack so it can cool all the way down without the
bottom getting soggy and then before we eat this there is one
more optional step if you want and that would be to brush on a glaze
and I’ll describe this in more detail in the blog post but all this is is some
apricot jam that I heated up with a small splash of water and what we’ll do
is brush that over the top which is going to add a very attractive shine to
the surface and it’s this very simple extra little step that gives pastries
that professional finish look so you’re gonna have to decide whether the
glaciers or not I mean you are after all the rand
mcnally of your frangie pants finale but for me the few minutes it takes to give
it that shiny glaze makes us look way way more professional so I went ahead
and glaze mine and waiting for it to cool completely which was super hard
because look at this but eventually it did after what seemed like four hours
reach room temperature so I went ahead and sliced in so we could take a look
and what you see here is what I consider the perfect ratio of sweet juicy fruit
to moist almond cake to buttery crispy pastry so for me that looks just about
perfect and I went ahead and plated up a portion and finished it with a little
bit of creme fraiche and a touch of freshly grated lime zest and that’s it
my fresh summer fruit frangipane tart is ready to enjoy it not only is the flavor
combination perfect here between our sweet tart fruit and that semi sweet
nutty almond cake and our buttery pastry but this is texturally thrilling as well
since we have a beautiful combination of soft and juicy and crisp and flaky which
is why I think for showing off fresh summer fruit it doesn’t get much better
than this and I know a lot of you would go in vanilla ice cream instead of the
creme fraiche which is totally fine but remember this is kind of sweet and so is
ice cream so personally I do prefer the Tangier creme fraiche to sort of balance
everything out here but regardless of how you garnish I really do hope you
give this delicious tart a try soon so head over to food wishes calm for all
the ingredient amounts of more info as usual and as always enjoy you you