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Frangipane Tart with Plums and Nectarines

Adapted from Alanna Taylor-Tobin of The Bojon Gourmet, this rustic tart combines a toasted hazelnut paste with juicy, sweet plums and nectarines.
Course Dessert
Keyword gluten-free
Servings 12 servings

Ingredients

For the Gluten-Free Pie Crust

  • 1/2 cup (80 g) sweet white rice flour (mochiko)
  • 1/4 cup plus 2 tablespoons (35 g) GF oat flour
  • 1/4 cup (35 g) teff flour
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (15 g) tapioca starch/flour
  • 2 1/2 tablespoons (15 g) finely ground chia seed
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (115 g) cold, unsalted butter, sliced 1/4" thick
  • ¼ cup (60 mL) ice water
  • ¼ cup (60 mL) cold buttermilk

For the Frangipane

  • 1 cup (120 g) raw hazelnuts
  • ¼ cup plus 2 Tbsp (75 g) organic granulated cane sugar
  • ¼ cup (34 g) hazelnut flour
  • ¼ teaspoon fine sea salt
  • 6 Tbsp (85 g) unsalted butter, softened but cool
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For the Stonefruit Filling:

  • 1 lb (450 g) ripe but firm stonefruit (about 7 medium total nectarines and plums, or more depending on your pattern), sliced

For Finishing:

  • 1 Tbsp (15 mL) milk or heavy cream, for brushing the dough
  • 2 Tbsps (25 g) organic granulated cane sugar, for sprinkling
  • 2-4 Tbsp (30-60 mL) honey, for drizzling
  • Fresh herbs

Instructions

To Make the Crust:

  • In a large bowl, combine the rice, oat, and teff flours with the cornstarch, tapioca flour, ground chia seed, and salt. Scatter the butter pieces of the top, and work in with a pastry blender or your fingers until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  • Stir together the ice water and buttermilk, then drizzle the mixture over the flour mixture 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of liquid, total.

Use the “fraisage method” to form the dough:

  • Dump the dough onto the counter. Grab a handful of dough, place it on the counter, put the heel of your hand on the dough, and push it away from you, scraping it across the surface several inches. Use a bench scraper to scrape the dough off the counter and place it back in the bowl. Repeat with the remaining dough. It should only take a minute or two to complete this process. Gather all of the dough into a ball, wrap it loosely in plastic wrap or a beeswax wrap, and flatten it into a disc. Chill the dough until firm, 30-60 minutes.

Roll the Dough:

  • On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then in thirds again, so the dough is a small, layered rectangle. Gently press to flatten it slightly, and chill for another 30 minutes.

Shape the Dough:

  • Let the dough stand at room temperature until slightly softened, 5 minutes in a warm kitchen or 15 minutes in a cool kitchen. Sandwich the dough between two large pieces of parchment paper dusted lightly with teff flour, and gently begin pressing it flat, then roll it into a 12 x 16-inch (30 by 40-cm) rectangle. As you work, periodically peel back the top piece of parchment to dust the dough lightly with flour if need be. If the dough becomes too soft or sticky at any point, transfer to a baking sheet, and chill it for 10-20 minutes to firm the butter.
  • When the dough measures 12 x 16 inches, use the bottom layer of parchment to slide the dough onto a sheet pan. Trim the sides so they’re even and straight.

For the Frangipane:

  • Position a rack in the lower third of the oven and preheat to 350°F. Spread the hazelnuts on a small, rimmed baking sheet and toast until the skins are loose, 10-12 minutes. Let cool completely, then rub off as much of the skins as you easily can.
  • In the bowl of a food processor, combine the hazelnuts, sugar, hazelnut flour, and salt. Process until the nuts are very finely ground, 30-60 seconds. Add the softened butter, egg, vanilla, and almond extracts, and process to paste, 30 seconds. Don’t overprocess or the mixture could break and become greasy and separated.
  • Use an offset spatula to spread the frangipane over the dough in an even layer, leaving a 1-inch (2.5-cm) border all the way around. Gently fold over the edges to make a generous 1-inch crust. Chill the dough until firm, about 30 minutes.

Prepare the Fruit:

  • Arrange the sliced nectarines and plums in a perpendicular pattern. You want each array to be roughly the size of a serving, so the tart will be easier to cut.

To Bake:

  • Brush the edges of the tart with milk, and sprinkle the sugar over the fruit and crust.
  • Bake the tart until the frangipane is puffed and deeply bronzed, and the bottom of the tart is crisp, 40-50 minutes, rotating the tart toward the end of the baking time. The crust will look dark because of the teff flour, but take care not to underbake it, or the bottom will be soggy.
  • Remove from the oven and let cool for at least 30 minutes and up to several hours.

To Serve:

  • Just before serving, drizzle with honey and garnish with fresh herbs.