City Palate

The Entertaining Issue - November December 2017

Blackberry Frangipani Tart
Sep/Oct 2008

¾ c. butter
½ c. sugar
1 egg and 1 egg yolk
1 c. almonds, ground
½ t. vanilla extract
½ c. blackberries, fresh or frozen

Cream butter and sugar. Add egg and egg yolk and mix thoroughly. Mix in almonds and vanilla. Spread on the bottom of an 8-inch tart pan. Cover with blackberries. Bake in a preheated 350°F oven until frangipani is puffy, lightly browned and firm, about 20 minutes.