Photo by William Abranowicz
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor—simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Cooks notes:
•Tart can be made in a 10-inch round fluted tart pan with removable bottom. Roll out dough into a 13-inch round before fitting into pan.
•Tart shell can be baked 1 day ahead.
•Tart can be made 6 hours ahead and kept at room temperature.◊
Recipe notes
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