Hey there, foodies! Today, I'm stoked to share with you how to make a delicious frozen fruit frangipane tart. As a supplier of top - notch frozen fruits, I've seen firsthand how these frozen gems can elevate your baking game. So, let's get started!
What You'll Need
For the Tart Crust
- 1 1/2 cups of all - purpose flour
- 1/2 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 1 egg yolk
- A pinch of salt
For the Frangipane Filling
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 egg
- 1/2 cup of almond meal
- 1/4 cup of all - purpose flour
For the Frozen Fruit Topping
- A variety of frozen fruits. You can choose from Frozen Yellow Peach Halves, Frozen Strawberry IQF, or Frozen Strawberry IQF. I recommend using a mix for a burst of different flavors.
- A little bit of apricot jam for glazing (optional)
Step 1: Making the Tart Crust
First things first, let's make the tart crust. In a large bowl, combine the flour, sugar, and a pinch of salt. Use a pastry cutter or your fingers to cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Next, add the egg yolk to the crumbly mixture. Stir it in until the dough comes together. It might be a bit sticky, but that's okay.
Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and pop it in the fridge for about 30 minutes. This chilling step helps the dough hold its shape better when you roll it out.
Step 2: Rolling and Baking the Crust
After 30 minutes, take the dough out of the fridge. On a lightly floured surface, roll the dough into a circle that's about 1/8 - inch thick. Try to make it slightly larger than your tart pan.
Carefully transfer the rolled - out dough into a tart pan. Press it gently into the pan, making sure it fits snugly into all the corners. Use a sharp knife to trim off the excess dough around the edges.
Poke a few holes in the bottom of the crust with a fork. This helps prevent the crust from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake the crust in a preheated 375°F (190°C) oven for about 15 - 20 minutes, or until it starts to turn golden brown. Once it's done, take it out of the oven and let it cool completely.
Step 3: Preparing the Frangipane Filling
While the crust is cooling, it's time to make the frangipane filling. In a medium - sized bowl, beat the softened butter and sugar together until they're light and fluffy. This might take a few minutes, so be patient.
Add the egg to the butter - sugar mixture and beat well. Make sure the egg is fully incorporated. Then, stir in the almond meal and flour until you get a smooth, creamy filling.
Step 4: Adding the Frangipane and Frozen Fruits
Once the tart crust is completely cool, spread the frangipane filling evenly over the bottom of the crust. Use a spatula to smooth it out.
Now comes the fun part – adding the frozen fruits! Take your chosen frozen fruits and arrange them on top of the frangipane filling. You can get creative with the pattern. If you're using a mix of fruits, try to distribute them evenly for a balanced flavor.
Step 5: Baking the Tart
Put the tart back into the preheated 350°F (175°C) oven and bake it for about 30 - 35 minutes, or until the frangipane filling is set and the fruits start to release some of their juices. Keep an eye on it as baking times can vary depending on your oven.
Step 6: Glazing and Serving (Optional)
If you want to give your tart an extra - shiny finish, you can make a simple glaze with apricot jam. Heat the apricot jam in a small saucepan over low heat until it's melted. Strain it to remove any lumps.
Once the tart is out of the oven and has cooled slightly, brush the warm apricot glaze over the fruits. This not only adds a nice shine but also helps preserve the fruits.
Let the tart cool completely before slicing and serving. You can enjoy it on its own, or pair it with a scoop of vanilla ice cream for an even more decadent treat.
Why Use Frozen Fruits?
You might be wondering why I'm such a big fan of using frozen fruits in this tart. Well, there are several reasons. First of all, frozen fruits are available year - round. You don't have to wait for the peak season of a particular fruit to make this tart.
Secondly, frozen fruits are picked at their peak ripeness and then quickly frozen. This locks in all the nutrients, flavors, and colors. So, you're getting the same great taste and nutritional value as fresh fruits, but with the convenience of being able to use them whenever you want.
Lastly, using frozen fruits in baking is a great way to reduce food waste. You can buy them in bulk and use them as needed, without worrying about them going bad.
Connect with Us
If you're interested in purchasing high - quality frozen fruits for your baking adventures, I'd love to connect with you. Whether you're a home baker or a professional chef, our frozen fruits are the perfect addition to your kitchen. Reach out to us to start a conversation about your specific needs.
References
- "The Joy of Baking" by Stephanie Jaworski
- "Baking Illustrated" by America's Test Kitchen