Cake

Summer Fruit Tart with Frangipane (Almond Cream) 8 servings 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. 4 ounces (115g) unsalted butter, at room temperature 1/2 cup (100g) sugar 2 large eggs, at room temperature 1 cup (130g) almond flour 2 teaspoons dark rum or 2 teaspoons vanilla extract 1/8 teaspoon almond extract big pinch of salt 3 nectarines (about 12 ounces, 370g) or another stone fruit, such as plums, peaches (peeled), or apricots 4 ounces raspberries One prebaked 9- 10-inch (23cm) tart shell, cooled Strained apricot jam for glazing, if desired 1. Preheat the oven to 375ºF (190ºC). 2. 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.) 3. 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. 4. 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.