![]() I just wrote a whole thing and it didn't post. I’m very curious how the canned ones would turn out. I think I’ll slice them much thinner next time and arrange in a circle of some sort. I couldn’t wait to make this the flavor combo was too irresistible! I made it as written and it turned out great! The only thing I was annoyed about was that my apricots hardly softened during baking, making it hard to cut and eat. Also, was confused about when the frangipane would be “set” because it came out of the oven very soft but hardened as it cooled. Very tasty! The apricots become very tart, so I found it more pleasant to break them up and mix them in with the frangipane once the tart was baked. Made this with walnuts instead of pecans and a springform pan instead of a tart pan. Will try this again with my own frangipaine recipe. It came out fine, the crust was good but I didn’t like the tiny nut pieces in the filling. Made this with peaches and almonds, as I always recall frangipaine being an almond filling, unfortunately I forgot to add some almond extract. I made this EXACTLY like the recipe states and it turned out wonderful! I am sick to death of people leaving bad reviews for a recipe after making changes, and then complain that it didn't turn out right, like all the idiots below! I also do not believe that you would need to be told in a recipe that any fruit you use has to be ripe! Isn't that just plain common sense? This recipe was delicious since I used all of the proper ingredients, the right pan and ripe fruit! Chef mentioned several other fruit alternatives but I am also considering butternut squash instead in the fall. I wished I had used a bigger tart pan ( I used 9 inches) because it took 10 minutes longer for me to cook (next time I will use 10 inch). My husband dipped into his whisky closet and found Early Times Bottled in Bond which was perfect, I did taste it (chef said it just adds flavor which it does but awesome). I was lucky enough to get fresh summer apricots. The description of the setting sun at 9:30 in the summer was perfect. Not only is it beautiful, it is deceptively simple and amazingly tasty. Have no idea why everyone is not giving this beauty the highest ratings. You don't even roll out the crust are you kidding! The only thing is that you might think all tarts are easy! It's so easy to throw together, too! Like, this would be a perfect beginner tart. We used peaches because they were on sale and it was totally delicious. Now it looks just like the picture and the texture of the frangipane is perfect! The second time I baked for 35 minutes, and when it was just still barely browning, cranked the heat to 400 and baked for another 5 minutes. I baked it for 32 minutes and finally took it out, despite being lighter than the pictures, and when it cooled the frangipane was mushy. The first time, after following the recipe exactly, both my tart shell and the frangipane were very pale. This is my second time making this recipe. Transfer to an airtight container cover and chill. ![]() Let cool, then remove tart from pan and slice into 8 wedges to serve.ĭo ahead: Frangipane can be made 1 day ahead. Bake tart until frangipane is puffed and just set and crust is golden brown, 25–30 minutes. Arrange apricots, cut side down, on top, gently pressing into frangipane. Spread frangipane across bottom of crust. ![]() Transfer pecans to a food processor and add egg, granulated sugar, salt, butter, whiskey, and vanilla and process until creamy and mostly smooth (some small pecan pieces are okay frangipane should be spreadable). Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. ![]() Transfer to a wire rack and let cool 10 minutes.ĭo ahead: Crust can be made (but not baked) 12 hours ahead. Prick bottom of crust in several places with a fork and bake until set and lightly browned around the edges, 20–25 minutes. Place a rack in middle of oven preheat to 350°. Freeze crust until firm, at least 20 minutes. Using your hands or the lightly floured bottom of a measuring cup, press mixture into bottom and all the way up sides of pan (it might just barely hold together). Drizzle into food processor and pulse until a crumbly mixture the texture of wet sand forms. Add butter and pulse until largest pieces are pea-size. Pulse powdered sugar, salt, and 1½ cups (188 g) all-purpose flour in a food processor just to combine. ![]()
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