Mulberry Frangipane Tart

1/2 recipe all butter pie crust dough, refrigerated
1 stick unsalted butter, softened
1/4 cup sugar or raw honey
1 cup almond flour
2 eggs
1 vanilla bean, scraped
1/4 cup heavy cream
1 cup mulberries, rinsed
2 tablespoons sliced almonds

Preheat the oven to 350º F. Roll the dough into a 12″ circle and fit into a 10″ tart pan. Alternatively, you can use a pie plate or small tart pans. Gently press the dough to fit into the tart pan. Using the tines of a fork, score the bottom of the crust, line with parchment, and fill with pie weights. Bake for 10 minutes. Remove from oven and set aside.

In a large bowl, mix together butter, sugar/honey, almond flour, eggs, and vanilla bean seeds until combined. Stir in the cream. Pour the almond cream mixture into the cooled tart shell. Sprinkle with mulberries and then with sliced almonds. Bake for 25-27 minutes until edges are golden brown and set in the center. Remove from the oven and allow to cool slightly before serving.

Drizzle with honey, if desired. Serve warm.


Makes (1) 10″ tart.

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