Typically frangipane is an almond cream of sorts that is used as a filling in pie and tarts...and it isn't chocolate. Almond is the usual nut used. Sometimes a different nut is used, often pistachio. A few year I ago I decided to try it with chocolate because chocolate and almond go well together. I tried it with fresh cherries as the fruit and it was delicious. Now that our quince are ripening I decided to try the same tart but with the addition of quince (the pieces of fruit at the outer rim of the tart in the photo above). It's fantastic!
First you partially bake the tart crust and while it's cooling you mix together the frangipane filling. I prepared the fruit earlier. The cherries get halved and the pit removed. The quince are washed, peeled, and cut away from the core, then cut into pieces, mostly wedges. In a small pot a syrup is made by simmering water and sugar, then the quince are added and poached (basically simmered with the lid on the pot) until tender, then cooled. After cooling, you strain the fruit and it's ready for the tart. You can do this a day in advance if you store the fruit pieces in the syrup in the fridge. When you are ready to put the tart together, drain the fruit and pat dry. Use the syrup for something else...maybe over ice cream?
This makes a tender tart with a soft chocolate filling that has texture from the almond flour and this highlights the fruits. Hard to stop at a single piece.
No Quince? Just use all cherries or use all raspberries, or mix the two. I think you want a fruit with a bit of tartness to it but any fruit that goes with chocolate would probably be delicious. Apricots? Nectarines?
Chocolate Almond Fruit Tart
Elle's recipe
Makes one 9-inch tart
To make the crust:
Use an already made pie crust, like Pillsbury ReadyCrust or your favorite pie dough for a single crust.
Roll out the dough into a 12-inch diameter circle. Transfer to the tart pan and gently fit the dough into it. Fold the extra hanging over the sides down to make a double crust on the sides. Use your fingers to push the dough into the tart side indents. Use a rolling pin, rolled over the top rim, to clean the top. Gather up any leftover pieces and wrap in plastic wrap, and put in the fridge for patching, if necessary. Prick all over and freeze for at least 30 minutes, but longer is O.K.
Preheat the oven to 375 degrees F. Put the rack in the center of the oven.
Remove tart shell from freezer. Spray a sheet of foil with cooking spray/oil and put, oil side down on the tart, pressing down to mold the foil to the tart shape.
Bake for 25 minutes. Remove the foil carefully and use the back of a spoon to gently press down any puffed crust. If necessary, use the extra dough from the fridge to patch any holes, then bake another few minutes. Let crust cool.
Prepare the filling:
4 tablespoons soft butter or margarine
1/4 teaspoon salt
2/3 cup sugar
1 tablespoon + 2 teaspoons all-purpose flour
3 tablespoons dark cocoa powder
1/4 teaspoon espresso powder
1/4 teaspoon almond extract
2 large eggs
3/4 cup almond flour or finely ground almonds
1 1/2 cups fresh fruit ( cherries and poached quince or apricot halves, drained and patted dry, or raspberries, etc.) - about a pint of fruit
Directions:
Preheat the oven to 350°F.
To make the filling: Beat together the butter, salt, sugar, flour, cocoa, espresso powder, and almond extract.
Beat in the eggs, then add the almond flour, stirring just to combine.
To assemble the tart: Spread the filling in the bottom of the crust.
Place the fresh fruit, cut if necessary, in rows or a nice pattern on top of the filling, pressing them down gently so the bottom of the fruit is covered.
Bake the tart in the preheated 350 degree F oven for 35 to 40 minutes, until the top is puffy and bounces slightly when pressed in the middle. Cool slightly before serving.
