“Don’t let a fancy term like ‘frangipane’ scare you away!” says Else Rhodes, executive pastry chef at Pain D’Avignon in Hyannis, Massachusetts. “It’s simply sweet almond paste piped on top of fruit compote.”
Rhodes makes pastry shells from scratch then lines them with juicy blackberries simmered with fresh lavender and adds almond paste on top. The shell and paste are the blueprint, but any fruit can fill a frangipane—try apple, pear, peach or even pluot.
“It bakes to a soft, chewy inside with a crusty, golden exterior,” Rhodes says. “Make the tarts ahead and then reheat ands serve with vanilla or lemon ice cream.”
Yield: 8 tarts
- 7.5 ounces unsalted butter
- 3 ounces powdered sugar
- 1/3 teaspoon salt
- 1/3 teaspoons vanilla
- 1 egg
- 1 ½ cup pastry flour
Cream butter and sugar together in a mixer with a paddle attachment until pale in color. Add the eggs a little at a time and beat well between each addition. Add the flour, salt and vanilla and mix until combined. Refrigerate 2 hours then roll dough out to ¼ inch thick. Cut the dough with a round cookie cutter the size of the tart shell. Spray the shells with pan spray and place dough in tart shells.
- 6 pints blackberries
- 1 cup granulated sugar
- ¼ cup fresh squeezed orange juice
- 1 tablespoon lavender, ground fine
- Zest of two oranges
Combine blackberries with the sugar, lavender, orange zest and orange juice in a sauce pot and cook, stirring occasionally, until the blackberries have just softened, 3-4 minutes. Place a small amount at the bottom of the tart shells. Cool the compote for one hour before placing in the tart shell.
- 6 ounces almond paste
- 2 eggs
- ½ cup granulated sugar
- 4 ounces unsalted butter
- 3 ounces all-purpose flour
- ¼ cup sliced almonds
Cream the almond paste, butter and sugar in a stand mixer with paddle attachment on medium speed until light and fluffy, about 10 minutes. Blend the eggs until fully incorporated, scraping down the bowl after each addition of egg. On low speed, mix the flour until just blended. With a piping bag, pipe frangipane in tart shells—try not to disturb blackberry compote. Top with fresh blackberry and sliced almonds. Bake at 340 degrees until golden brown, about 20 minutes.