Frangipane Tart With Seasonal Fruit

  
I've had a short but intense love affair with frangipane, otherwise known as almond pastry cream.  I can't remember the first time I had it--either at my first bakery job, where we made Cherry Frangipane Galettes, or perhaps it was on vacation with my family a few months prior to starting that job.  Either way, it was about two years ago, and I've been hooked ever since.  With almond paste at its base, it is similar in flavor to almond macaroons, (which happen to be my favorite cookies), but with a denser, richer texture.  My favorite uses for frangipane are in tarts and galettes (rustic tarts), embellished with seasonal fruits of choice.  I've made this tart several times in the winter with ginger poached pears, but for the summer, I love a combination of stone fruits and berries.  A few weeks ago a dinner with friends gave me the opportunity to make this favorite dessert again.  

I am a fan of all things Martha [Stewart], and her recipe has been my go-to since I discovered this delicious dessert.  A basic pate sucree crust can be prepared up to a day ahead of time.  The crust is pre-baked in a tart pan; the frangipane can be prepared while the tart shell cools.  I've streamlined her fussy crust baking method just a bit--I think the results are probably comparable.  You definitely need to start early in the day to allow sufficient time for chilling and cooling at the various stages, but it's not too hard to execute, and certainly worth the effort....At least that's what I gathered from the second helpings accepted all around! 

Apple Tart, Pure & Simple

I've started giving cooking & food blogging lessons to a great girl named Molly.  (Check out her blog, After the Bell Cooking).  For our first lesson Molly wanted to make the apple tart recipe in the food memoir My Berlin Kitchen by Luisa Weiss.  (Luisa also writes the blog The Wednesday Chef.)  The tart was a great success, and it smelled so delicious when we were baking it that I decided to try it for myself the following week.  

The recipe couldn't be more simple nor the results more delicious.  The dough is a basic pastry crust that comes together in the food processor in minutes.  The filling is simply apples sprinkled with sugar before baking.  While it bakes you cook the apple peels and cores with water and sugar to make an intensely sweet and apple-y glaze that gets brushed over the whole thing out of the oven.  I thought that a homemade salted caramel ice cream would be the perfect accompaniment to this dessert, but alas I didn't think of it in time to make any--next time.  Vanilla ice cream or whipped cream would also be great, although we enjoyed this just fine with no frills at all.