Summer Fruit Tart (with frangipane)

Completed stone fruit tart with roses shot from overhead.

5 from 6 votes

Summer Fruit Tart (with frangipane)

This summer fruit dessert is a French fruit tart made with a sweet pastry crust filled with lightly sweet almond frangipane. Stone fruit is sliced thin and wrapped into roses. Make this into tartlets to personalize a beautiful bake!

Prep Time1 30

Cook Time1

Rest time3

Total Time5 30

Course: Dessert

Cuisine: American, French

Servings:

Calories: 438kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
9-inch tart pan
Rolling Pin
Very sharp knife
Pastry brush

Ingredients

Sweet Tart Crust

6 T unsalted butter room temperature (85g)
⅓ cup granulated sugar 67g
⅛ teaspoon kosher salt
1 large egg room temperature
1¼ cup + 2T all-purpose flour 165g

Frangipane

6 T unsalted butter room temperature, 85g
¾ cup powdered sugar 90g
¾ cup almond flour 75g
2 T all-purpose flour 15g
¼ teaspoon salt
¾ teaspoon almond extract
1 teaspoon vanilla paste or extract
1 large egg room temperature

Stone Fruit Roses

6-7 whole stone fruit nectarines, plums, pluots, apricots (a variety of colors)
2 tablespoons jam peach or apricot

Instructions

Sweet Tart Dough

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.
Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Place in the fridge for about two hours.
Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.
Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then use any of the scraps to patch holes or weak spots.
Transfer to the freezer for 15 minutes, and preheat the oven to 325℉. Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).
Bake for 15 minutes to par-bake the crust, then remove to a wire rack to cool completely before adding the frangipane.

Frangipane

Combine all ingredients in a bowl with a wooden spoon until completely homogeneous. Add to the cooled crust and spread evenly.

Stone Fruit Roses

Halve (through the stem area) and pit the stone fruit. Thinly slice each half (slicing on the side where the stem was) into about 1/16” slices, keeping the slices together.
Fan out the pieces so they overlap about one quarter on each piece. Then, using both hands, make a tight swirl starting on one side and use the other hand to bring the “tail” the whole way around to create the rose.
Use any scraps to slice off very small, thin pieces and curl to fill in the very middle of the roses.
Add as many stone fruit roses that can fit (or as many as you want). To make smaller roses, only use half (or even a quarter) of the slices.
Bake for 50-60 minutes in a preheated 350℉ oven until the frangipane is completely set, slightly puffy and lightly browned in the exposed areas.
Gently heat the jam (if using) and spread it onto the top of the tart to make the fruit glisten.

Notes

See the post write up for more details (and pictures) on how to make the stone fruit roses.

If you don’t want to make the roses, feel free to slice the stone fruit into ⅛” pieces and layer them on their sides in a swirl pattern over the frangipane.

Store the tart covered with a piece of foil at room temperature for 3-5 days.

Nutrition