BROWN BUTTER FRANGIPANE-CHERRY TARTS

This tart is one that Bastone pastry chef Latonya “LT” Crawford has been making for years as her Valentine gift to herself, varying the flavors of the dough and maybe the fruit, but always with the brown butter frangipane. Frangipane is an almond-flavored custard used as a filling for many pastries. Using brown butter adds a nutty richness to the dish that pairs nicely with the spiced tart dough.

Chocolate Linzer Dough (see recipe) Brown Butter Frangipane (see recipe) Cherry Compote (see recipe) Whipped cream and shaved chocolate, for garnish

Heat oven to 350 degrees. Lightly grease 3 (8-inch) tart pans.

Remove Chocolate Linzer Dough from refrigerator a few minutes before ready to roll.

Divide dough into 3 pieces and roll out 1 piece 1/4-inch

thick. Line prepared tart pan, add a square of parchment paper and fill with pie weights or dried beans. Repeat with remaining 2 pieces of dough.

Bake tarts 12 to 15 minutes, then remove from oven and remove pie weights and parchment paper. Cool slightly, then add Brown Butter Frangipane, dividing between the 3 tart shells. Dot the frangipane with Cherry Compote and swirl decoratively. Bake 15 to 20 minutes or until frangipane has turned golden brown and a toothpick inserted in the center comes out clean. Remove tarts from oven and cool on a wire rack. When ready to serve, dot with whipped cream and sprinkle with chocolate shavings.

Makes 12 servings (3 tarts, with 4 servings each).

Per serving: 682 calories (percent of calories from fat, 58), 13 grams protein, 62 grams carbohydrates, 6 grams fiber, 44 grams total fat (16 grams saturated), 102 milligrams cholesterol, 170 milligrams sodium. — Adapted from a recipe provided by Latonya Crawford

COURTESY OF LATONYA CRAWFORD Brown Butter Frangipane-cherry Tarts. Using brown butter adds a nutty richness.