This is one of the best fruit tarts that you will ever taste! This recipe is by David Lebowitz, an award winning Pastry Chef and best selling cook-book author, who currently lives in Paris. I really trust his palate and enjoys reading about his culinary experiences.
So when he shared his recipe for a summer fruit tart a few years ago, I just had to bake it, and it has been one of my most popular desserts. The recipe is quite simple, and I don’t need to pull out any kitchen appliance. It’s really versatile as you can use any seasonal stone fruits.
Personally, I prefer not to peel the plums, nectarines or apricots for this tart, but remember to peel the peaches if used. My favorite touch is to add some rum to the almond cream, it makes it stand out. But if you don’t have rum, a good vanilla extract will do. I hope you’ll bake this tart and enjoy it as much as I do.
SUMMER FRUITS ALMOND TART
Equipment
- Mixing bowl, whisk, spatula, pie dish
Ingredients
- 4 oz Butter, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 cup Almond Flour
- 2 tspn Dark rum or 2 tspn vanilla extract
- 1/8 tspn Almond Extract
- 1 pinch Salt
- 3 Nectarines, Plums or Apricots (or Peeled Peaches)
- 4 oz Raspberries or Blueberries (optional)
- 1 Prebaked 9-10 inch Tart Shell or see below for authentic French pastry shell recipe
- 1 tbsp Apricot Jam, strained for glazing
French Tart Shell ingredients
- 3 oz Butter, cut into pieces
- 1 tbsp Vegetable oil
- 3 tbsp Water
- 1 tbsp Sugar
- Pinch Salt
- 5.5 oz Flour
Instructions
- Preheat Oven to 375F or 190C
- To prepare the Frangipane (almond) cream: In a medium mixing bowl, use a whisk to beat the butter and sugar, add the eggs one by one, the almond flour, the rum (or vanilla extract), almond extract, pinch of salt until smooth.
- Spread the Frangipane cream in the prebaked tart shell.
- Cut the stone fruits into nice slices. There's no need to peel the nectarines, plums or abricots. But if using peaches, they should be peeled. Display the slices on top of the Frangipane cream. Add the berries, if used.
- Bake in preheated oven for 35 minutes. Remove the tart from the oven. The Frangipane cream should look golden. Let cool.
- Meanwhile, heat the apricot jam, add 1/2 teaspoon water (or rum) to make it more liquid. Strain and brush on top of the tart as glaze.
- Enjoy while warm or cool!
Instructions for the Tart Shell
- Preheat oven to 400F
- In medium oven proof bowl, combine butter, oil, water, sugar and saltPlace bowl in oven until the butter is bubbling and starts to brown around the edges (around 12 to 15 minutes)
- When done, remove the bowl from the oven (caution: the bowl will be very hot), add the flour and stir it in quickly until it comes together and forms a ball which pulls away from the sides of the bowl.
- Transfer the dough to a 9" tart mold with a removable bottom, and spread it with a spatula. Reserve a knob of dough to patch later if necessary.
- When the dough is cool enough to handle, pat it into the shell with the heel of your hand and use your fingers to press it up against the sides of the tart mold.
- Prick the dough all over with a fork. Then bake the tart shell in the oven for 15 minutes or until the dough is golden brown. If there's any crack, use the reserved dough to patch, using your fingers to smooth it gently over the crack.
- Let shell cool before filling.
Notes
I have also used this recipe to bake a Nectarine & Blueberries Almond tart which has also earned rave reviews.
Don’t forget to check out my other dessert recipes like this German Apple Cake!
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FOOD TOUR – Siena, Italy
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