Prune, Cherry, and Apricot Frangipane TartJonny Valiant
When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.
Cooks notes:
•Dried fruit can be macerated up to 3 days.
•Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
•Tart is best eaten the day it is baked but can be made 1 day ahead and kept (once cool), covered with foil, at room temperature.
