Sinbad Sweets: Recipes Sinbad's Classic Mixed Fruit Tart Recipe Fruit tarts are easy to make and with a little care can be visually stunning. Our recipe incorporates a term that may be unfamiliar to you: Frangipane, which is nothing more than a pastry cream flavored with ground almonds.
The only special equipment you will need to make this dessert is 10" tart or pie pan and a food processor. Of course, if you're in a time crunch you can always use a pre-made 10" pie or tart shell.
For the Crust
1-1/2 cups flour (all-purpose)
4 tablespoons sugar
1 stick butter (unsalted), cubed and just starting to soften
2 tablespoons cold vegetable shortening
1 egg yolk
Ice water, as needed
For the Frangipane (Almond Pastry Cream)
3/4 cup almonds, unsalted and toasted
2/3 cup sugar
1 stick cold butter (unsalted), cubed
2 eggs
1/4 teaspoon almond extract
1 cup apricot preserves
An assortment of sliced seasonal fruit such as blueberries, blackberries, figs, strawberries, peaches and kiwi
3 tablespoons water
Making the Crust There are two ways you can do this. If you are feeling unusually ambitious and a little old school, you can mix the flour and butter in a bowl. On a clean work surface, carefully dump out the flour/sugar mixture. Using your clean hands, make a well in the center. Place the butter cubes, vegetable shortening, and egg yolk in the well. Using your fingers, work the butter-shortening-egg mixture into the flour-sugar mixture until combined. The result should be a crumbly dough that holds together when you squeeze it. If it doesn't hold together, add a little ice water (a 1/2 tablespoon at a time) this should do the trick.
Now, if you're feeling like you want to save some time you can always use a food processor. Using the blade attachment, simply pulse all crust ingredients together until incorporated. Drizzle ice water (a 1/2 tablespoon at a time) into mix. Mixture should resemble a coarse meal.
Next, place the crust mixture into your 10" tart or pie pan. Press the dough evenly onto the bottom of the pan. Press firmly but not too firmly. Now, make ropes (like you did with Playdough when you were a kid) with remaining dough and press into the sides of the pan. The idea is to have an even crust, so don't let things get out of hand in the corners. The tendency is to let things bunch up. You want nice even crust from the base to the lip. Place the crust in the fridge and let chill for at least a half hour. Or you may cover with plastic wrap and keep it in the fridge for up to 3 days.
Preheat oven to 375 degrees.
Making the Frangipane (Almond Pastry Cream) If you can make ice cubes, you can make frangipane. Place the metal blade in your food processor. Next, pulse the almonds and sugar until grainy. Watch our almost instinctual need to keep hitting the food processor button; this will end only in heartbreak and a horrible gooey mess. The almonds and sugar should be like sand. If the mixture resembles peanut butter, all is lost. Add the butter and quickly process until it is just incorporated. Now, add the eggs and do the same. You might need to take a rubber spatula to the sides of the bowl at this point. Add the almond extract and the flour and pulse until smooth. Next...oh...that's it. There is no next. You have successfully made frangipane.
Dollop the frangipane into the unbaked tart shell and smooth evenly around. Bake for 45 to 50 minutes. What you're looking for here is puffy, golden brown frangipane and a golden crust.
Place on a cooling rack until cool. On the surface of the tart spread 3/4 cup of the apricot preserves. Take your sliced fruit and arrange attractively around the top of tart.
Mix the remaining apricot preserves and water and microwave until bubbly, maybe 60 seconds. Using a pastry brush, apply this apricot glaze to the surface of the fruit. Lovely.
