Yesterday, I mentioned the potluck picnic I attended over the weekend, and this is the tart I brought along with the sugar cookies. For this food blogger event, I wanted to stick to recipes that I had made enough times to be sure of them. This tart isn’t quite as tried and true as the cookies, but it’s been in my binder full of keepers for several years. This comes from the very early days of the Foodnetwork. I believe this was from Cooking Live with Sara Moulton, and it was presented as just a strawberry frangipane tart. I added the raspberries, and really any combination of summer fruits would be delicious. This is an ideal tart for a picnic because there is no pastry cream filling and no need to refrigerate it.
A pate brisee was made first and fitted into a tart pan. The pastry was topped with the frangipane which is made from softened butter, sugar, an egg, finely ground blanched almonds, almond extract, almond-flavored liqueur, and flour. The tart shell with frangipane was then baked for about 40 minutes. After it cooled, it was topped with sliced strawberries and raspberries. And, the last step was to brush on melted and strained strawberry jam. In the past, I’ve always served this with whipped cream, but I thought the cream wouldn’t hold up well at a picnic and left it behind this time.
The frangipane seems to become part of the bottom crust but offers its hint of almond flavor. The fruit is the real star, though, so it has to be ripe and juicy. I used some organic strawberries that had nice, red color throughout when sliced, and the organic raspberries didn’t need any help in looking like little jewels. I love the sheen of a jam topped tart, and the strawberry jam here added a nice reddish glow. This is a great dessert to make several hours in advance as it holds up well. Also on the dessert table at the picnic was a delicious lemon tart made by Anna of Cookie Madness. There was so much good food that day. I’m still thinking about all of it.
A pate brisee was made first and fitted into a tart pan. The pastry was topped with the frangipane which is made from softened butter, sugar, an egg, finely ground blanched almonds, almond extract, almond-flavored liqueur, and flour. The tart shell with frangipane was then baked for about 40 minutes. After it cooled, it was topped with sliced strawberries and raspberries. And, the last step was to brush on melted and strained strawberry jam. In the past, I’ve always served this with whipped cream, but I thought the cream wouldn’t hold up well at a picnic and left it behind this time.
The frangipane seems to become part of the bottom crust but offers its hint of almond flavor. The fruit is the real star, though, so it has to be ripe and juicy. I used some organic strawberries that had nice, red color throughout when sliced, and the organic raspberries didn’t need any help in looking like little jewels. I love the sheen of a jam topped tart, and the strawberry jam here added a nice reddish glow. This is a great dessert to make several hours in advance as it holds up well. Also on the dessert table at the picnic was a delicious lemon tart made by Anna of Cookie Madness. There was so much good food that day. I’m still thinking about all of it.
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