Flavorful plum frangipane tart

July 25, 2008 12:00:00 AM PDT
Make a plum frangipane tart bursting with flavor! The founder of 18 Rabbits, Alison Bailey Vercruysse, shares this delicious recipe.

Plum Frangipane Tart

Granola Shortbread Tart Dough

  • 1 1/2 cups all purpose flour
  • 1/4 cup honey OR 1/2 cup brown sugar
  • 6 oz. or 1 1/2 sticks of butter, unsalted at room temperature
  • Pinch of salt (optional)
  • 1 1/4 cups 18 Rabbits Gracious Granola (or other granola without fruit)

Directions:

Cream butter and honey or sugar with the paddle attachment in a mixer. Add flour and mix to forms large crumbs. Test by grabbing some mixture with your hand and if it clumps into the shape of your hand, it has been mixed enough. Add granola and mix just until incorporated.

Turn out onto parchment paper. Shape into two rectangles. One rectangle makes approximately 6 individual tarts. If not using all the dough, chill in the freezer up to one month. Any excess dough can also be used to make shortbread cookies.

Press dough into individual tart molds. Bake 375°F for 10 - 12 minutes. Cool on rack.

Frangipane Filling

  • 1 stick butter, unsalted and softened
  • 2 1/2 T. honey OR 1/4 cup sugar + 2 teaspoons
  • 1 large egg
  • 1 cup, almonds ground
  • 1 t. vanilla
  • 1 T. Eau de Vie (optional)

Cream the butter with the honey or sugar. Add ground almonds slowly to the butter mixture. Alternate adding almonds with the egg. Beat until smooth. Add the vanilla.

5 Plums, pitted and sliced into sixteenths

Assemble Tart

Pipe Frangipane filling into tart shells using Ziploc bag with one corner cut or a pastry bag. Place plums into a pattern. If desired, sprinkle with Turbinado sugar or brush with apricot glaze for sheen.

Bake at 375 degrees for 15 minutes until frangipane is puffed and golden.

About Alison Bailey Vercruysse, Founder of 18 Rabbits
It all started down a gravel road in Farmers Branch, Texas in the kitchen of Two Lost Valley Lane. I liked to play outside with my four brothers and sisters and our rabbit, Blackjack, while Mom watched from the kitchen where she made her special granola.

On days Mom made granola, the aroma of oats, coconut, honey and nuts wafted through the house and out the windows, and we'd all leave off playing and head inside. One day we ran off and forgot Blackjack, leaving him to a rabbit rendezvous. Soon he had a family of 18, and our yard was hopping with more rabbits than we knew what to do with!

I created my own recipe for 18 Rabbits granola because I like for people to feel good-the kind of good that comes from enjoying the most delicious, most nutritious food. Like the way your favorite childhood memory gives you a spring in your step, wherever it comes to you-even as you head down a busy city street far away from where you grew up. Eat some and see where it takes you.


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