Blackberries and Nectarine Frangipane Tart

Method

For the crust

• 1)

  In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and salt together until fluffy, about 3 min.

• 2)

  Beat in the egg yolk, scrape the sides of the bowl if needed.

• 3)

  Add the flour and mix until just combined.

• 4)

  Flatten the dough into a 1”disk, wrap it in cling film, and chill it for 1 hour.

• 5)

  Preheat the oven to 180°C

• 6)

  Roll out the dough between two pieces of baking paper, and make a 12-inch round about ¼ inch thick.

• 7)

  Remove the paper and transfer the dough to a 10” tart pan with a removable bottom.

• 8)

  Press the dough into the edges and up the sides.

• 9)

  Trim the top with a sharp knife, prick the dough all over with a fork, and then chill the shell, uncovered, for at least 30 min.

• 10)

  Line the tart shell with foil and fill it with ceramic or dry beans. Bake for 15-17minutes.

• 11)

  Remove the beans and foil and continue to bake until the crust is pale golden, another 5 to 10 minutes.

• 12)

  Meanwhile, prepare the frangipane filling: In a food processor, pulse the almonds, sugar, flour, and salt until mixed.

• 13)

  Pulse in the butter, scrape the sides with a spatula, and then add the eggs, vanilla, and almond extract. Pulse until smooth.

• 14)

  Scrape the frangipane into the cooled tart shell, smooth the top.

• 15)

  Arrange the blackberries and the nectarines on top, then sprinkle sliced almonds around the edges.

• 16)

  Return the tart to the oven & bake until the filling is puffed and golden, 40 to 50 min.

• 17)

  Transfer the tart to a rack to cool completely before serving.