Now that the garden party is nearing its end, it is time to share this sweet treat to round out the experience. Get ready to satisfy your sweet tooth with a slice of paradise! 😋🌸🍰
The classic fruit tart is a true masterpiece. Picture this: a buttery crust, a luscious vanilla custard, and a vibrant array of fresh fruits that will have you dreaming of sunny days.
Join us as we dive into a world of flavours and take a bite of pure bliss. This is truly a garden party must! 🍓🍊
Ingredients
FRANGIPANE
½ cup butter
½ cup granulated sugar
3 eggs, divided
1 cup almond flour, divided
1 Tbsp all-purpose flour
1 tsp vanilla extract
½ tsp grated lemon zest
CRUST
1 (9-inch) frozen par-baked pie crust, thawed according to package directions
FILLING
2 cups thinly sliced stone fruit (pears, apricots, etc.)
¼ cup granulated sugar
½ cup melted butter
¼ cup crushed pistachios
Icing sugar, for serving 1 cup crème fraîche, optional
Method
FOR THE FRANGIPANE
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar quickly until light and fluffy, about 4 minutes.
- Reduce the mixer speed to low. With the mixer running, add 1 egg and ⅓ cup of almond flour. Mix until thoroughly combined. Repeat twice until the eggs and all the almond flour are incorporated, scraping down the sides of the bowl between additions.
- Add the all-purpose flour, vanilla, and lemon zest. Mix on low speed just to combine, then set aside.
FOR THE CRUST AND FILLING
- Preheat the oven to 375°F.
- Bake the crust until it is lightly golden and the bottom is set, for 10 minutes.
- This will prevent the bottom from getting soggy.
- Fill the pie crust with room-temperature frangipane and spread it in an even layer.
- Combine the sliced stone fruit with the sugar in a large bowl, and leave to marinate for 5–10 minutes. Press the fruit into the frangipane, but make sure to leave some fruit poking through.
- Place the tart on a rimmed baking sheet to catch any spillage, and bake until the frangipane has risen and almost engulfed the fruit, about 40 minutes.
- The top of the frangipane should be slightly golden.
- Allow to cool completely, then brush with melted butter, dust with crushed pistachios and icing sugar, and serve with some crème fraîche on the side (if using).
Note
The frangipane can be made ahead and refrigerated in an airtight container up to 1 day in advance; bring it to room temperature before using.
Let's spread the joy of this dessert and make every garden gathering a truly scrumptious affair! 🌺🍰