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Recipe

Prune-Apricot Frangipane Tart

Daniel Proctor

Yield: Yields thirty 1-2/3x3-inch bars

Use kitchen scissors to cut the dried fruit.

Ingredients

For the fruit & frangipane filling:

  • 1/2 cup fresh orange juice
  • 1 cup plus 2 Tbs. sugar
  • 8 dried prunes, pitted and quartered
  • 8 dried apricots, quartered
  • 8 oz. (2-1/4 cups) sliced unblanched almonds
  • 4 eggs
  • 8 oz. (16 Tbs.) unsalted butter, softened at room temperature
  • 1 Tbs. dark rum
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract

For the tart crust:

  • 9 oz. (2 cups) all-purpose flour
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 6 oz. (12 Tbs.) unsalted butter, chilled and diced
  • 1 egg, lightly beaten

Nutritional Information

      Nutritional Sample Size per bar, based on 30 servings
      Calories (kcal) : 240
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 65
      Sodium (mg): 20
      Carbohydrates (g): 22
      Fiber (g): 1
      Protein (g): 4

Preparation

Simmer the fruit:

  • In a small saucepan, combine the orange juice and 2 Tbs. of the sugar. Bring to a boil and cook until the liquid is reduced by almost one-third, about 3 minutes. Reduce the heat; add the prunes and apricots, keeping each to one side of the pan (they’ll be easier to fish out this way). Simmer for about 3 minutes, stirring occasionally. Remove from the heat and set aside.

Make the frangipane:

  • In a food processor, blend the almonds with the remaining 1 cup sugar to a cornmeal consistency. Add the eggs, butter, rum, vanilla extract, and almond extract; process until creamy and set aside.

Make the crust and bake the tart:

  • Position a rack in the lower third of the oven; heat the oven to 350°F. In a food processor, briefly blend the flour, sugar, and salt. Add the butter; pulse until the mixture resembles cornmeal. Add the egg and process just until the dough comes together into a ball. Pat the dough into a 6×4-inch rectangle. On a lightly floured surface, roll the pastry into a rectangle that’s about 9×12 inches. Drape it around the pin and transfer to an ungreased 10×15-inch rimmed baking sheet. Press the dough so it just fits the bottom of the pan (it’s all right if the dough cracks).
  • Bake until light golden, 10 to 13 minutes; the crust will look set and won’t be shiny on top. Cool the pan on a wire rack and then pour the frangipane onto the baked crust, spreading it evenly over the dough. Score a shallow center line to divide the tart in half.
    Spread the frangipane filling evenly over the baked and cooled tart crust.

  • Remove the fruit from the juice (you don’t need to pat it dry; the juices will dry during baking). Arrange half the tart with dried apricots and half with dried prunes in five rows of six pieces each, gently pressing the pieces into the filling. Bake until the top is light golden and springs back when lightly pressed, 25 to 30 minutes
    Press the dried apricots and prunes into the filling.

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