Late summer tart with plums and apricots

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 250 g plums
• 2 250 g apricots
• 3 300 g Sweetcrust pastry (pâte sablée)
• 4 250 g Almond cream or frangipane
• Total weight: 1,050 grams

Times:

Preparation	Cooking	Start to finish
40 min.	40 min.	1 hour 20 min.

Step by step recipe

1	Wash and dry 250 g plums, cut in 2, remove the core, then cut each half again in 2 lengthways. Set aside.
2	Prepare 250 g apricots, cut each half in 2 lengthwise. Set aside.
3	Place a 26 cm (10-inch) diameter tart circle on a sheet of baking paper on a baking sheet. Spread with 300 g Sweetcrust pastry (pâte sablée), then fill the circle. Preheat oven to 180°C (360°F).
4	Spread 250 g Almond cream or frangipane in an even layer over the pastry base.
5	Spread the fruit quarters over the almond cream.
6	Place in the oven, low, for 30 to 40 minutes at 180°C (360°F).
7	Leave to cool a little before unpeeling, then place on a wire rack to cool. Enjoy warm or cold.

Remarks

If you don't have a tart ring for step 3, use a conventional mold, and place in the oven without a baking sheet.
You can mix the fruits together, with a tablespoon of sugar, and perhaps another of an alcohol of your choice (plum, brandy,...) as soon as they are cut, for a more pronounced taste after cooking.
The tart can of course be made with other summer fruits, peaches, pears, etc.

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