Step 5: Bake frangipane filling
Scoop frangipane filling into the baked-and-cooled tart crust, and smooth it evenly with a spatula.
Bake at 375F until the top is a light golden-brown, about 20 minutes. If the crust starts looking toasty, you can shield it with a ring of aluminum foil.
Remove, and cool thoroughly (~30 minutes) before you add any fruit. (Baking your fresh fruit on a hot tart isn't the goal.)
Bake at 375F until the top is a light golden-brown, about 20 minutes. If the crust starts looking toasty, you can shield it with a ring of aluminum foil.
Remove, and cool thoroughly (~30 minutes) before you add any fruit. (Baking your fresh fruit on a hot tart isn't the goal.)
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