Summer Fruit Tart with Frangipane

Ingredients

• 1 rouleau Ready-made shortcrust pastry (Approximately 250 g, to roll out in a 24 cm tart pan)
• 2 pieces Yellow nectarines (Choose firm fruit, not overly ripe)
• 2 pieces Apricots (Cut into six wedges)
• 2 pieces Passion fruits (Reserve only the seeds)
• 180 g Granulated sugar (80 g for the fruit, 100 g for the frangipane)
• 80 g Unsalted butter (50 g for cooking the fruit, 30 g for greasing the pan)
• 1 bean Vanilla bean (Seeds scraped, the pod can be added to the butter)
• 3 pieces Eggs (Large eggs, at room temperature)
• 100 ml Liquid cream (fresh cream) (At room temperature)
• 1 tbsp White rum (Approximately 15 ml, adds an aromatic note)
• 125 g Almond powder (Fine, without added sugar)
• 20 g Powdered sugar (For finishing)

Instructions

1. Prepare the fruit

   Rinse the nectarines and apricots under cold water, dry them, then cut into pieces (nectarines into quarters, apricots into six). Set aside in a large bowl.

   Time: PT5M

2. Caramelize the fruit

   Melt 50 g butter in the pan over low heat, add the vanilla bean seeds and the pod itself. Add the cut fruit, sprinkle 80 g sugar and cook for 5‑6 minutes, stirring gently, until the sugar dissolves and the fruit is lightly golden.

   Time: PT7M

3. Prepare the almond cream (frangipane)

   In the mixing bowl, crack the 3 eggs, add 100 g sugar, 100 ml liquid cream, 1 tbsp rum, almond powder (125 g) and vanilla seeds. Whisk until a homogeneous batter forms.

   Time: PT5M

4. Line the pan

   Generously butter the tart pan, roll out the shortcrust pastry and place it in the pan, gently pressing the edges. Prick the base with a fork.

   Time: PT5M

5. Assemble the tart

   Spread the caramelized fruit over the pastry base in an even layer. Sprinkle the passion fruit seeds on top, then pour the almond cream, fully covering the fruit.

   Time: PT5M

6. Bake

   Bake the tart in the preheated oven at 180°C for 40 minutes, or until the frangipane is golden and the pastry is cooked.

   Time: PT40M

   Temperature: 180°C

7. Finishing and serving

   Remove the tart from the oven, let cool for 30 minutes on a rack, then dust with powdered sugar before cutting into 8 slices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ready-made shortcrust pastry: Sweet pastry crust, Puff pastry
• Instead of Yellow nectarines: Peaches, Apricots
• Instead of Apricots: Nectarines, Peaches
• Instead of Passion fruits: Mango pulp, Pineapple pulp
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Vanilla bean: Vanilla extract, Vanilla sugar
• Instead of Eggs: Flax eggs (vegan version), Apple sauce puree (binder)
• Instead of Liquid cream (fresh cream): Whole cream, Whole milk (for a lighter version)
• Instead of White rum: Amber rum, Rum flavoring
• Instead of Almond powder: Almond flour, Ground almonds
• Instead of Powdered sugar: Sifted granulated sugar, Cane sugar powder

Equipment Needed

• Pan or small saucepan
• Mixing bowl
• Whisk
• Round tart pan (24 cm)
• Rolling pin
• Oven
• Silicone spatula
• Masher or spoon (optional)

Critical Steps — Do Not Skip

• Caramelize the fruit without letting them burn (step 2).
• Distribute the fruit and frangipane evenly to avoid dry spots (step 5).
• Bake at 180°C for the indicated time to achieve a golden frangipane and cooked pastry (step 6).

Chef Tips from the Video

• Add a pinch of fleur de sel to the frangipane to enhance the flavors.
• Replace the rum with Grand Marnier for an orange note.
• Lightly sprinkle candied orange zest for extra freshness.

Troubleshooting

Storage

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

Freezer: Wrap each slice in plastic film then place in a freezer bag: up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelize the fruit the day before and keep refrigerated; gently reheat before assembling.
• Prepare the frangipane ahead of time and keep chilled; stir again before pouring.
• The pastry can be pre‑lined and frozen; bake directly after thawing.