Description
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there’s a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Ingredients
- 3 puff pastry rectangles
- 1 ½ tablespoons butter, softened
- ⅓ cup white sugar
- 1 tablespoon white sugar
- 1 large egg
- ¾ cup almond flour
- ¼ teaspoon fine salt
- ⅛ teaspoon vanilla extract
- ¼ teaspoon almond extract (Optional)
- 3 pluots, or to taste
- 3 tablespoons apricot jam (Optional)
- 2 teaspoons water (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle
- trimming off loose ends with a dough scraper as needed.
- Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
- Bake pastry shell in the preheated oven until it starts to turn golden brown
- about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
- Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour
- salt
- vanilla extract
- and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly
- but not too deeply
- into filling.
- Bake in the preheated oven until browned and almond filling is set
- 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely
- at least 40 minutes.
- Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 55 mins
Servings: 8