Fruit Tart with Almond Frangipane
1 lb all purpose flour
2 tsp salt
2 oz sugar
1 tsp baking powder
8 oz crème fraîche or sour cream
1/2 lb butter
5 each seasonal fruit
You can use apples, pears, nectarines or peaches, peeled and sliced OR 2-3 pounds of berries or apricots (For more acidic fruits, toss with ¼ cup of sugar)
1 tsp ground nutmeg
juice of 1 lemon
6 oz brown butter
room temperature
3/4 cup sugar
1 cup almond meal
zest of one lemon
2 tbsp frangelico or rum or 1 teaspoon almond extract
3 eggs
Pinch salt
For the Tart
Chill butter and crème fraîche. Sift dries into a large bowl. Cut cold butter into small pieces and rub into dry ingredients. Mix until the mixture is coarse like cornmeal. Add crème fraîche and flatted dough into thin disk. Cover with plastic wrap and chill.
Peel and slice fruit, then toss in lemon juice and season with fresh grated nutmeg, add sugar if using more acidic fruits.
For the Almond Frangipane Filling
Combine all ingredients until a smooth thick batter is formed. Chill.
To build and bake the croustades, preheat oven to 325°F. Remove dough from refrigerator and place on flour dusted work surface. Roll out to 1/8-inch thick and cut circles large enough to line the tartlet molds. Chill for 15 minutes and fill with frangipane. Top with sliced fruit and bake for about 40 minutes.
To Serve
Serve warm with toasted almonds, whipped crème fraîche and salted caramel sauce or brown butter vanilla sauce or as is!