Summer fruit tart with almond crust

Ingredients

• 1 rouleau Shortcrust pastry (round) (about 250 g, at room temperature)
• 3 pieces Yellow nectarines (medium, firm, quartered)
• 4 pieces Apricots (firm, cut into 6 pieces each)
• 2 pieces Passion fruit (only the seeds/pulp, reserved)
• 100 g White sugar (50 g for the fruit, 50 g for the filling)
• 30 g Butter (butter block, to melt)
• 1 piece Vanilla bean (seeds removed + pod to flavor the butter)
• 3 pieces Eggs (large, at room temperature)
• 200 ml Liquid cream (30% fat)
• 1 tablespoon White rum (about 15 ml, optional)
• 125 g Almond powder (fine, unsweetened)
• 20 g Powdered sugar (for finishing)
• 8 scoops Vanilla ice cream (optional, for serving)

Instructions

1. Prepare the fruit

   Rinse the nectarines, apricots and passion fruit under cold water. Cut the nectarines into quarters, the apricots into six pieces each and set aside the seeds of the passion fruit in a small bowl.

   Time: PT10M

2. Caramelize the fruit

   Melt 30 g of butter in the pan over medium heat. Add the vanilla seeds and the split pod to flavor the butter. Add the cut fruit, sprinkle 50 g of white sugar and cook 5‑6 minutes, stirring gently, just enough to lightly coat them and make them slightly tender.

   Time: PT6M

3. Prepare the almond filling

   In the same bowl, place the remaining 50 g of sugar, crack the 3 eggs and whisk until the sugar is dissolved. Add the liquid cream, the tablespoon of rum and the almond powder (125 g). Mix until a homogeneous mixture is obtained.

   Time: PT5M

4. Line the pan

   Lightly butter the rectangular tart pan. Roll out the shortcrust pastry, place it in the pan and gently press the edges. Prick the base with a fork.

   Time: PT5M

5. Arrange the fruit

   Distribute the caramelized fruit over the pastry forming a scale pattern. Sprinkle the passion fruit seeds on top to add small bursts of color and flavor.

   Time: PT5M

6. Pour the almond filling

   Gently pour the almond mixture over the fruit, ensuring an even coverage of the entire surface.

   Time: PT2M

7. Bake

   Bake the tart in the preheated oven at 180°C for 40 minutes, until the filling is set and lightly golden.

   Time: PT40M

   Temperature: 180°C

8. Finish and serve

   Remove the tart from the oven, let it cool completely on a rack. Dust with powdered sugar and serve each slice with a scoop of vanilla ice cream if desired.

   Time: PT10M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shortcrust pastry (round): sweet pastry, puff pastry
• Instead of Yellow nectarines: peaches, plums
• Instead of Apricots: nectarines, peaches
• Instead of Passion fruit: mango, canned passion fruit
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Butter: margarine, coconut oil
• Instead of Vanilla bean: vanilla extract, vanilla powder
• Instead of Eggs: organic chicken eggs, duck eggs
• Instead of Liquid cream: heavy cream, whole milk
• Instead of White rum: orange liqueur, lemon juice
• Instead of Almond powder: almond flour, hazelnut flour
• Instead of Powdered sugar: sifted granulated sugar
• Instead of Vanilla ice cream: lemon sorbet, ice cream

Equipment Needed

• Rectangular removable-bottom tart pan
• Medium skillet (saucepan)
• Mixing bowl
• Whisk
• Silicone spatula
• Chef's knife
• Cutting board
• Kitchen scale
• Oven
• Kitchen brush (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Caramelize the fruit without overcooking (step 2).
• Bake until the filling is well set (step 7).

Chef Tips from the Video

• Infuse the butter with the vanilla pod for 2 minutes before adding the fruit for a more intense aroma.
• A tablespoon of rum adds a subtle note that lifts the almond flavor.
• Lightly dust with powdered sugar just before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store the tart covered with plastic wrap for 2‑3 days.

Freezer: Not recommended, the crust may become soggy.

Room temperature: Consume within 2 hours after removing from the oven.

Make-Ahead Tips

• Caramelized fruit can be prepared 1 day ahead and kept in the refrigerator.
• The almond filling can be mixed the day before and kept covered in the fridge.