Stone Fruit Tart with Frangipane

Slice the fruit into thin slices, keeping the slices together.

Fan out the fruit using your fingers and thumb so only about ¼ of each slice is overlapping.

Once the slices are fanned out, start on one end and make a tight loop with the first slice, then slowly start turning the fruit inwards.

Keep your hands on the fruit the whole time!

Use both hands to carefully transfer the rose and place it into the frangipane. Nestle it in slightly and gently.

Brush on a peach jam for extra sheen before serving.