Apricot-Raspberry Frangipane Tart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Martha Stewart Living, July 2012
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
The butter for the frangipane should be about the same firmness as the almond paste so the two combine smoothly; otherwise, you will wind up with lumps of almond paste in your frangipane.