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Berry Tart with Orange Frangipane Filling Recipe
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Berry Tart with Orange Frangipane Filling

1 sheet thawed frozen puff pastry
3/4 C. slivered blanched almonds
1/2 C. sugar
1 T. flour
6 T. softened unsalted butter
1 large egg
1/2 t. pure almond extract
1/2 t. pure orange extract
2 T. Grand Marnier, divided
1 pint strawberries
1 pint blueberries
2 T. seedless strawberry preserves

Preheat the oven to 375F. Remove the puff pastry from the packaging and gently press into a well buttered baking pan. Chill the pastry while making the frangipane.

Place the almonds, sugar, and flour into a food processor and process until the mixture is very fine. Add the butter, egg, extracts, and 1 tbsp. Grand Marnier and process until light and fluffy. Spread the frangipane evenly onto the prepared crust.

Bake the tart for 10 minutes in the preheated oven. Loosely cover the frangipane with aluminum foil and
return to the oven. Bake for an additional 10 to 15 minutes, or until the pastry is golden brown. Place the tart on a wire rack and cool to room temperature. While the tart is cooling, wash, hull and slice the strawberries.

Remove the tart from the pan if desired and place on a serving dish. Arrange the strawberries and
blueberries gently on top of the frangipane.

In a small heavy saucepan mix together the preserves and remaining 1 tbsp. Grand Marnier. Melt over medium low heat until the mixture is smooth. Carefully brush the melted preserve mixture over the fruit. Serve at room temperature or chilled.

Makes 8 servings.

            

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