Cherry and Chocolate Frangipane Tart

ingredients:

1 pie or tart crust

1 cup whole pitted cherries fresh or frozen

1 (2-4 oz) good quality dark milk chocolate bar

for the frangipane:

• 7 ounces almond paste (3/4 cup packed)
• 1/8 cup honey
• 1/4 teaspoon fine salt
• 1 stick unsalted butter, lightly softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup white whole wheat flour

method:

1. bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
2. Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.

Tart assembly:

1. Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
2. Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.