Let's delve into a delightful dessert - a fuss-free fruit tart brimming with vibrant flavors. Picture this: luscious fruits nestled within a decadent almond frangipane, resulting in a dessert that's not only visually appealing but also a breeze to cut into neat slices. And here's the best part - it stays fresh for longer, ensuring you can enjoy its goodness at your leisure. Now, shifting our focus to nectarines...
While peaches often steal the spotlight with their juicy sweetness, let's take a moment to appreciate the underrated hero: nectarines. Their bold flavor holds its ground, offering a delightful contrast between their slightly firm skin and succulent flesh. Plus, there's the added bonus of not needing to peel them, making them even more convenient. Cheers to that!
I'll keep it brief since I'm currently navigating the world with a finger in a splint, making typing a bit of a circus act. Typing is manageable, except when it involves the left side of the keyboard—it ends up resembling a cat's playful stroll, albeit I can't blame a feline friend for this mishap.
Funnily enough, my injury occurred in the doctor's office, much to both our surprises. (I might hold the record for the most peculiar injury in French medical history—I managed to hurt myself while stepping out of my trousers.) It's also fascinating how essential my middle finger has become, although typically it's the one on my right hand that sees more action. Thankfully, it's still in top form.
Thankfully, this tart is a breeze to understand. Imagine a delicate, buttery crust generously layered with almond cream and adorned with a medley of summer fruits. For this rendition, the luscious sweetness of nectarines harmonizes beautifully with the burst of flavor from plump raspberries, resulting in a slice of perfection. However, feel free to experiment with your preferred fruits. I've already provided some suggestions ahead of the recipe, ensuring you won't have to wait for my left finger to heal before indulging in this treat.
Ingredients Summer Fruit Tart with Frangipane (Almond Cream)
You can use another stone 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, if those are available.
Servings8 servings
- 4ounces (115g)unsalted butter,at room temperature
- 1/2cup (100g)sugar
- 2large eggs,at room temperature
- 1cup (130g)almond flour
- 2teaspoonsdark rum or 2 teaspoons vanilla extract
- 1/8teaspoonalmond extract
- bigpinch ofsalt
- 3nectarines (about 12 ounces, 370g),or another stone fruit, such as plums, peaches (peeled), or apricots
- 4ouncesraspberries
- One prebaked 9- 10-inch (23cm),tart shell, cooled
- Strained , apricot jam for glazing, if desired
- Preheat the oven to 375ºF (190ºC).
- 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 2 1/2-inch, 6cm 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. Let cool, then brush lightly with apricot jam, if desired. If it’s not liquid enough to brush on, warm the jam gently in a small saucepan.
Notes :
Serving: Serve warm or at room temperature by itself, with whipped cream, or a favorite ice cream, such as vanilla ice cream.Storage: Once baked, the tart will keep for 2-3 days at room temperature.