Prune Cherry and Apricot Frangipane Tart
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
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