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