It’s been too long… Way too long…
A few months ago I had a lovely dinner at my friend’s place and somewhere between salad and main course her husband asked me how’s my site going. Well, I said, I haven’t really photographed anything lately. And, of course, he asked me why. I spent a few minutes explaining that I didn’t want to eat cold food, I had no time, I was tired. And he found an answer to every one of my excuses. I went home that day and I felt inspired. Inspired to cook, inspired to photograph. And I did… I cooked pork in beautiful cranberry glaze and photographed it. Then there were waffles, potato cakes, ice cream, dessert… And all of those delicious photos were stored in my camera and later my computer.
It’s been too long…
So, finally, finally I’m back here, writing a recipe for one of my favourite tarts. I made it for the first time five years ago and although I don’t make it often, I’ve come back to this recipe numerous times. I love baking with almonds – they have such a beautiful texture and flavour. This tart is great in the fall when stone fruit is so juicy and sweet. I’ve made this tart with plums, and apricots, and pears and this time pitted and sweetened cherries. Original recipe called for figs and I’m sure it will taste great with peaches and even persimmons.
Recipe adapted from Ricardo magazine (fall 2008)
For 10 inch tart form
Butter, room temperature – 1 stick (113 g)
Sugar – 1/3 cup
Egg – 1 large
Flour – 1 1/2 cup
Salt – 1/4 teaspoon
Butter, room temperature – 1 stick (113g)
Sugar – 1/2 cup
Vanilla extract – 2 teaspoons
Eggs – 2 large
Ground almonds – 1+1/4 cups
Flour – 3 tablespoons
Almond extract – 1 teaspoon (optional)
– For the crust, in a bowl, cream the butter and sugar using an electric mixer.
– Add the egg and beat until the mixture is smooth.
– With the mixer on low speed, add the dry ingredients.
– The mixture will have a sandy texture.
– Using your fingertips, press the dough into a 10 inch tart pan with removable bottom. (I used a long rectangular pan and one small tartlet form)
– Refrigerate for 30 minutes.
– Preheat the oven to 180C (350F).
– For the frangipane, in a bowl (by the way, you can use the same bowl as you used for the dough, it uses almost the same ingredients and it’ll save you one extra bowl to clean!), cream the butter, sugar and vanilla using an electric mixer.
– Add the eggs one at a time, beating until the mixture is smooth.
– With a mixer on low speed, add dry ingredients.
– Scrape the mixture into the tart shell.
– Arrange your cut up fruit on top in any way you like.
– Bake until the frangipane is golden brown and a toothpick inserted in the center comes out clean; about 50 minutes.