This picture is from ages ago when I made this tart for the very first time. I photographed it not for this blog, as it didn’t exist, but out of pure pride. It’s simple beauty at it’s finest.
Frangipane is the name for almond cream filling and it’s absolutely delicious. If you’ve had a Galette de Rois, King Cake, Le Namandier – Dense Almond Cake, or Almond Cake, L’amandier chances are, you like frangipane. It’s rich, creamy, and sweet, providing the perfect canvas for juicy, tart, summer fruit like nectarines.
Any stone fruit can be used here, although the nectarines really shine and the peel is thin enough that you don’t have to even remove them. If using peaches, go ahead and remove the skin. You can also do a mix of stone fruits, like apricots and plums, with fresh berries, like raspberries. In the winter, you can make the Persimmon Frangipane Tart that has a hint of cinnamon. You could also use poached pears, as pears and almond marry well together.
This is one of the easiest and most universally loved fruit tarts.