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Apricot-Raspberry Frangipane Tart

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, July 2012
Total Time Prep Yield


For the Pate Sucree

For the Filling

To Finish


Cook's Notes

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.

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