This tart has the trifecta effect of cherries + almonds + apricots. And it’s gorgeous. I love how this tart gives off both a casual, rustic feeling and a sense of refinement at the same time. Get ready for it to be the talk of the barbecue.
- 1 disc of Buttery, Crumbly Tart Crust, chilled
- Cooking spray
- ¼ cup blanched almonds
- ¼ cup plus 1 tablespoon sugar, divided
- 1 large egg
- ½ cup creme fraiche
- 2 teaspoons almond extract
- 1/2 pound cherries, pitted and halved
- 1/2 pound apricots, halved and pitted
Preheat oven to 400 F.
Roll out the tart crust dough on a silicone mat or floured surface to a 13-inch circle. Spray a 10- or 11-inch tart pan with cooking spray and carefully lay the dough on top. Tuck it in to fit to the pan and trim the top, leaving a ¼ inch above the pan. Crimp edges along the ridges of the pan.
Spray a sheet of parchment paper with cooking spray and lay, spray side down, on the pastry shell. Fill with dried beans or pie weights, and bake for 10 minutes. Remove beans or weights and paper, and let crust cool on a rack.
Pulse together almonds and ¼ cup sugar in a food processor until finely ground. Add egg, creme fraiche and almond extract, and and run the processor until the mixture is smooth. Scoop mixture onto tart shell and spread evenly.
Arrange the halved cherries and apricots on top of the tart, cut side up. Sprinkle with 1 tablespoon sugar and bake 30-40 minutes, until filling is set.
Let cool and serve.
Cook Time: 40-50 minutes