Name: Prune, Cherry, and Apricot Frangipane Tart
Cook time: 30 min
Total time: 4 hr (plus 1 day for macerating fruit; includes making pastry)
Yield: Makes 8 servings
Ingredients: 2/3 cup grappa (preferably Julia brand); 3 1/2 tablespoon sugar; 1/2 cup pitted prunes, halved; 1/3 cup dried cherries; 1/3 cup dried California (Pacific) apricots; Pastry dough; 7 ounces almond paste (not marzipan; about 1 cup); 1/2 stick unsalted butter, softened; 3 tablespoons sugar; 1/8 teaspoon pure almond extract; 1/2 teaspoon salt; 2 large eggs; 3 tablespoons all-purpose flour; Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

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.

Recipe notes

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