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Gallery Berry Frangipane Phyllo Tart Credit: Mike Krautter Recipe Summary Servings: 12

Ingredients Crust 1 stick (1/2 cup) unsalted butter, melted 8 sheets phyllo, thawed if frozen 1/4 cup granulated sugar Filling 1 cup (5 ounces) hazelnuts, toasted and skinned 2/3 cup packed light-brown sugar 1 tablespoon unbleached all-purpose flour 1 teaspoon kosher salt 1/2 stick (4 tablespoons) unsalted butter, room temperature 3 tablespoons finely chopped crystallized ginger 2 large eggs, room temperature 2 cups berries, such as blackberries, blueberries, or raspberries Confectioners’ sugar, for serving

Variations You can also use a 9-inch round tart pan with a removable bottom. It may take a few extra minutes to bake.

Gallery Berry Frangipane Phyllo Tart Credit: Mike Krautter

Recipe Summary Servings: 12

Berry Frangipane Phyllo Tart      Credit: Mike Krautter

Berry Frangipane Phyllo Tart

Credit: Mike Krautter

Berry Frangipane Phyllo Tart

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted 8 sheets phyllo, thawed if frozen 1/4 cup granulated sugar

  • 1 cup (5 ounces) hazelnuts, toasted and skinned 2/3 cup packed light-brown sugar 1 tablespoon unbleached all-purpose flour 1 teaspoon kosher salt 1/2 stick (4 tablespoons) unsalted butter, room temperature 3 tablespoons finely chopped crystallized ginger 2 large eggs, room temperature 2 cups berries, such as blackberries, blueberries, or raspberries Confectioners’ sugar, for serving

Directions

Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.

Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.

Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.

Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar. Tart is best eaten the day it’s made.

Variations You can also use a 9-inch round tart pan with a removable bottom. It may take a few extra minutes to bake.

Variations

You can also use a 9-inch round tart pan with a removable bottom. It may take a few extra minutes to bake.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Berry Frangipane Phyllo Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Berry Frangipane Phyllo Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest