I think of frangipane as marzipan's less sweet, more grown up alter ego. It manages to retain the very slight edge of bitterness that is so lovely in almonds and it is wonderful paired with just about any fruit. I especially love raspberries and almonds together here but feel free to swap them for any fruit you prefer. Cherries are really good in this tart as well, if you're up to the task of pitting them!

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