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Prune, Cherry, and Apricot Frangipane Tart

5.0

(35)

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Prune, Cherry, and Apricot Frangipane TartJonny Valiant

When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

Cooks’ notes:

•Dried fruit can be macerated up to 3 days.
•Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
•Tart is best eaten the day it is baked but can be made 1 day ahead and kept (once cool), covered with foil, at room temperature.

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