This is a recipe that I learned to make in cooking school (Institute of Culinary Education or ICE, formerly Peter Kump's New York Cooking School) and I've been making it ever since. Frangipane is one of those classic French pastry preparations, made with a finely ground mixture of half almonds and half sugar. This blend of almonds and sugar is known as TPT (tant pour tant) in French pastry-speak, which translates as "so much X for so much" or equal amounts. It can be made with different nuts such as walnuts or pecans, although almonds are the most common, and it is usually made with powdered sugar. Here I use blanched almonds and granulated sugar. Frangipane is a very versatile tart filling. You can use it with almost any kind of fruit: stone fruit such as peaches, plums, or cherries are all good. If using harder fruit such as apples or pears, it is better to poach them first unless they are sliced very thin. I've used fresh raspberries in this recipe, but blueberries or blackberries work well also; strawberries are a little too water-y for this recipe. You also have the option of using —individually quick frozen (IQF) —berries. But, best of all, Frangipane, with its combination of nut and fruit flavors, is simply delicious. YIELD: ONE LARGE 10" (25 cm) DIAMETER TART OR: 10 SMALL INDIVIDUAL TARTS - 3½" (8.75 CM) DIAMETER