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Grape and Almond Frangipane Tart

Grape and Almond Frangipane Tart Recipe

  • 1 cup whole blanched almonds,
  • and cooled completely
  • 1/2 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups seedless red grapes (3/4 pound), halved
  • 1/3 cup sliced almonds (preferably with skin)
  • Confectioners sugar for dusting
  • Equipment: an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks note, below); pie weights or dried beans
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