Berry Frangipane Tart

I'm the kind of person who likes everything in its place (foodwise, not housewise!), so I usually arrange things on my desserts and serving platters. But I notice that not everyone does this! I especially like some of the tarts that I see where the fruit is piled haphazardly on top of the pastry. As hard as it was, I decided to give it a try, while photographing for Amazing Dairy-free Desserts. The results were quite spectacular and captured beautifully by my photographer, Richard Rudisill. The tart can certainly be made with dairy, if you prefer.

I love this oil-based press-in crumb-style crust because it’s so easy to make and uses ingredients that I always have on hand. It’s filled with a typical French almond filling (frangipane) and topped with fresh, seasonal berries.

Serves 8 - 10

Toasted Almond Crumb Crust
1 tablespoon unsalted non-dairy margarine (such as Fleischmann’s®), softened
1-1/2 cups sliced almonds, divided
1-1/2 cups all-purpose flour, fluffed, scooped and leveled into measuring cups
1/4 cup sugar
1/2 cup canola oil

Toasted Almond Frangipane Filling
1 cup toasted almonds, reserved from above
1/3 cup sugar
1 tablespoon all-purpose flour
7/8 stick (7 tablespoons- 3.5 ounces) unsalted non-dairy margarine, softened
1 large egg, room temperature
1 tablespoon amaretto liqueur (Amaretto di Saronno®, for kosher)

Topping
3-5 cups berries of choice
1/2 cup seedless jelly or jam

Preheat the oven to 350 degrees F. With 1 tablespoon of margarine, generously grease a 9-inch tart pan with removable bottom.

Place the almonds in a baking pan and set in the oven for 3 - 5 minutes until the almonds are fragrant and just barely starting to brown. Set aside. Increase the oven temperature to 425 degrees F. Reserve 1 cup of nuts to be used in the filling.

Place the remaining 1/2 cup of nuts in a food processor, along with the flour and sugar. Pulse on and off until the nuts are finely ground, about ten, 10-second pulses. With the processor running, pour the oil through the feed tube and process until the mixture starts to clump up. Pack the mixture into the sides of the prepared 9-inch tart pan so that they are a scant 1/8-inch thick. Press the remainder into the bottom of the pan. Bake for 12 - 15 minutes until the tart is lightly browned. Set aside to cool. Reduce the oven temperature to 375 degrees F.

For the filling place the reserved cup of almonds, the sugar and flour in the processor bowl. Pulse until the nuts are finely chopped. Add the margarine and pulse until blended. Add the egg and the liqueur and process until all is blended. Pour the mixture into the baked crust. Bake for 15 - 25 minutes or until firm and lightly browned. Let cool.

Brush some of the jam over the filling. If using strawberries, wash, dry, hull and slice the strawberries, lengthwise, into scant 1/8-inch slices. If using blueberries, raspberries or blackberries, wash them and pat dry. The berries can be mixed with the jelly or glazed with it. Raspberries, especially, taste better when they are brushed rather than saturated with the jelly. Arrange or pile on the berries using more if piled, and fewer berries if they are arranged.

STORAGE AND SERVING
The baked crust can be made up to 8 hours ahead. Leave it at room temperature, uncovered, until ready to use. The tart with the filling can be made 8 hours ahead, if refrigeratred.

Once the berries have been placed on the tart, it should be refrigerated for at least 1 hour to allow the jam and juices to seep into the filling, but should be served within 4 hours.

Serve the tart cold or at room temperature.