Home / Recipes / Summer Fruit Frangipane wreath tart !

Photo of Summer Fruit Frangipane wreath tart ! by Swapna Sunil at BetterButter
1226
3
5.0(1)
0

Summer Fruit Frangipane wreath tart !

Aug-01-2018
Swapna Sunil
20 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Summer Fruit Frangipane wreath tart ! RECIPE

Summer Fruit Frangipane Tart is one of the most delicious tarts ever.Buttery flaky crust,almond filling topped with ripe slices of apricots,plums,dollops of melon,fresh blueberries is by far one of the best summer tarts.Fresh Summer fruit Tart styled in wreath is great addition to any dinner table.

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • European
  • Whisking
  • Baking
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. For the Pate sucree/Tart base : 1 1/4 cups : All pupose flour
  2. 1/4 tsp : salt
  3. 1 tbsp : Sugar
  4. 1/2 tsp : Almond extract
  5. 1/2 cup (113g) : Unsalted Butter cut into cubes
  6. 1 : egg yolk
  7. 30 ml : Ice water
  8. For Frangipane : 1/2 cup (113g) : Unsalted Butter
  9. 1/2 cup : Castor sugar
  10. 1 tsp : Almond extract
  11. 1 tsp : Vanilla extract
  12. 2 large : Eggs
  13. 1 1/4 cups : Ground Almonds
  14. 2 tbsp : All purpose flour
  15. 1/4 cup : Melted Dark chocolate
  16. For topping : Sliced Apricots as needed
  17. Sliced Plum as needed
  18. Scoops of Musk melon as needed
  19. Few Blue berries
  20. Sugar syrup for brushing the fruits

Instructions

  1. Prepare the pastry : In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed.
  2. Add egg yolk, almond extract and water and stir until incorporated.
  3. Wrap the dough in plastic wrap, shape into a round and refrigerate for 1 hour.
  4. On a lightly floured surface roll the dough to a 15-inch diameter circle.
  5. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even.
  6. Place a large round cookie cutter in the centre of the pan cut out a disc from the centre leaving atleast 4 inch diameter along the sides of the circle.
  7. Using fork gently remove the disc cut out from its center.
  8. Roll out this dough into a two inch wide strip .
  9. Place a cookie cutter in the empty center press this strip along the sides of the cookie cutter.
  10. Prick the shell with a fork and refrigerate for 30 minutes.
  11. Preheat oven to 350F (180C). Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  12. Remove the parchment paper and weights and bake for 10 minutes more. Let it cool slightly on a cooling rack.
  13. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
  14. Spread frangipane evenly and Bake at 350F (180C) for 25-30 minutes until golden.
  15. Remove from the oven and brush with melted chocolate.
  16. Cool it to room temperature.
  17. Arrange the cooled wreath with slices of Apricots, plums, musk melon ,blue berries according to choice.
  18. Brush the top of fruits with syrup.
  19. Slice, serve and Enjoy !

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Neema Bhardwaj
Aug-02-2018
Neema Bhardwaj   Aug-02-2018

Looks amazing!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE