Prep: 30 minutes
Cook: 30 minutes
Chilling time: 40 minutes
Total: 1 hour
Adapted from my Rustic Citrus Almond Tart
, which I adapted from The Big Sur Bakery Cookbook
If gluten isn't an issue for you or your guests, make this tart with my wheat-based Flakiest, All-Butter Pie Dough
instead, and use all-purpose wheat flour in the frangipane instead of the rice flour.
In the filling, I used two smallish eggs, plus a third egg for brushing the edges of the tart. Alternatively, whisk two large eggs together in a bowl. Measure out 2 tablespoons and set them aside for brushing the dough, then use the remaining beaten egg in the filling.
Nutritional values are based on one of twelve servings.