A Stone’s Throw

We are so close to stone fruit season, and I can hardly wait…

Here is a tart recipe for apricots, plums, or nectarines from Patricia Wells’ Simply French:

Preheat oven to 350. Prepare any pastry shell and partially bake. Process half a cup of ground blanched almonds, 4 tablespoons of butter, and a third of a cup of sugar. Add one egg and one egg white and blend. Pour the almond cream into the crust, and arrange halved fruit cut side up on top. Place tart in oven for about 30 minutes until golden-brown.

Truc (Tip): Putting the cut sides of the fruit up keeps the juices from making the pastry soggy.


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