An almondy, light, and fruity tart
This is a traditional British dessert and it's delicious. A creamy almond (frangipani) filling tops fruity jam in a pastry crust. It's delicious. Don't let the crazy long cook time scare you! Most of that time is inactive prep (chilling)!
You Will Need
Roll the pie crust out into a 12-inch circle. Press into the tart pan and trim the edges to 1/2-inch overhang. Turn into the tart pan and press into the sides. Freeze for at least an hour (I froze mine for several). Butter a sheet of aluminum foil on the shiny side and press it into the tart shell. Parbake on a sheet pan at 375 degrees for about 20 minutes, then remove the foil and bake for another 5 minutes.
To make the filling, combine the almonds and the flour in a food processor and process until the almonds are finely ground. Add the butter, egg and egg white, sugar, and almond extract and process until smooth. Refrigerate for at least three hours.
To make the tart, preheat the oven to 350 degrees. Spread the jam in the parbaked tart shell. Spoon the frangipane filling over the jam and carefully spread it, trying not to disturb the jam too much. Place on a sheet pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean.
Cool the tart on a cooling rack and serve, topped with powdered sugar if desired