Frangipane Tart with Fruit (French Frangipane Tart with Fruit)

Fortunately this tart requires little explanation. A crisp, buttery crust spread with flavourful almond cream then topped with summer fruits. In this case, the sweet tanginess of nectarines pairs well with plump raspberries, which bake up into the perfect wedge. But you're welcome to use another favourite fruit. Peaches should be peeled but don't peel nectarines, plums or apricots. In the winter, it can be made with poached pears. In place of the raspberries, blueberries, cherries, another bushberry can be used. It's classic to use blanched almond flour for frangipane, but feel free to use unblanched almond flour. Hazelnut, walnut or even pistachio flour are fine to use as well.

4 oz unsalted butter, at room temperature (115 g)
½ cup sugar (100 g)
2 large eggs, at room temperature
1 cup almond flour (130 g)
2 tsp. dark rum or 2 tsp. pure vanilla extract
1/8 tsp. pure almond extract
1 big pinch kosher salt
3 nectarines or another stone fruit, such as; plums, peaches (peeled) or apricots (about 12 oz, 370 g)
4 oz raspberries

Pastry:
Pâte Sablée (French Shortcrust Pastry Dough), blind baked, cooled

Apricot Glaze:
1/3 cup apricot jam
2 Tbsp. water

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Make the Frangipane:
Make the frangipane by beating the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy - about 1 minute on high speed. Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each. (You can also make it by hand, beating the butter and adding the other ingredients, in a medium bowl, using a spatula.)

Remove the bowl from the mixer and stir in the almond flour, then the rum or vanilla extract, almond extract, and salt. Spread the frangipane in the cooled tart dough. Halve the nectarines and slice them into eighths. (The slices should be about 2½", 6 cm thick.) Press the slices into the frangipane, in concentric circles, and press the raspberries into the frangipane, in between the nectarine slices.

Bake for 30-35 minutes, or until the tart is golden brown across the top.

Make the Apricot Glaze:
Stir together apricot jam and water in a small saucepan over medium heat. Cook, stirring often, until melted and smooth.

Let the tart cool slightly, then brush with warm apricot glaze.

Serve warm or at room temperature; by itself, with whipped cream or a favourite ice cream.

Once baked, the tart will keep for 2-3 days at room temperature.

Makes 8 servings.