Berry Frangipane Tart
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 tablespoons 1 stick unsalted cold butter, cut into ½ inch cubes
- 1 teaspoons orange juice
- Approximately 4 tablespoons ice water
- 1 recipe frangipane (approximately 1 ½ cups)
- 2-3 cups each raspberries and sliced strawberries
- ¼ cup seedless raspberry jam, warmed, to glaze tart
- In a food processor, pulse flour and salt until well blended. Add cold butter and pulse until butter formed small pieces. Add orange juice and the 4 tablespoons of water, and pulse 3-6 times to blend mixture.
- Pour mixture into a bowl and gather into a ball. Wrap in plastic wrap, flatten into a disc, and refrigerator for approximately 30 minutes and up to 4 days.
- Preheat the oven to 375 degrees Fahrenheit.
- Spray an 8-by-11 inch false bottom tart pan with nonstick cooking spray and place on a sheet pan.
- Roll out the dough on a lightly floured surface to approximately 1/8th thick. Fit gently into the tart pan, pressing the dough up the sides as well. Using the rolling pin, roll across the pan to cut off excess dough. Using a fork, pierce holes all over the dough.
- Place a piece of parchment over the dough and up the sides of the pan. Fill with pie weights or dried beans and bake for approximately 10-15 minutes.
- Remove the tart from the oven but leave oven on. Using the parchment paper, gently remove the weights or beans. Cool tart in pan.
- Using an offset spatula evenly spread approximately 1 ½ cups of frangipane into the tart. Return to the oven and bake for 20-25 minutes, or until the frangipane is slightly puffed and light brown. Cool completely.
- Decorate top of tart with raspberries and sliced strawberries. Using a pastry brush, lightly coat each berry with some warm jam. Refrigerate tart in the pan until ready to serve.
- Unmold tart and serve.
Makes 1 8-by-11 inch tart