Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1-2 tablespoons cold water (as needed)
  • 1/2 cup (120g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 cup (100g) almond flour
  • 1 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 2 cups (300g) seasonal fruits (e.g., raspberries, sliced peaches, or thinly sliced apples)
  • Optional: Icing sugar for dusting

Instructions:

  1. In a mixing bowl, combine flour and sugar.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Mix in egg yolk and water until a dough forms.
  4. Shape dough into a disk, wrap in cling film, and chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. In a bowl, cream butter and sugar until light and fluffy.
  7. Add eggs one at a time, mixing well after each addition.
  8. Stir in almond flour, flour, and almond extract until combined.
  9. On a lightly floured surface, roll out the dough to fit the tart pan.
  10. Press it into the pan and trim any excess dough.
  11. Spread a layer of frangipane filling into the pastry crust.
  12. Arrange the seasonal fruits evenly on top of the filling.
  13. Bake for 30-35 minutes until golden brown and set in the middle.
  14. Allow the tart to cool before slicing. Dust with icing sugar, if desired.