puff pastry sheet, (round, 33-35cm)
100 g crème fraîche, plus extra to serve (optional)
1 large egg
2 egg whites
100 g almond meal
1 tsp vanilla extract
140 g caster sugar
1 ½ tbsp apricot jam
½ tsp almond extract (optional)
1 tsp cornflour
25 g toasted flaked almonds
Stoned fruit mixture of below fruits (you can choose your own amounts to make 5)
2 nectarines, sliced
2 fresh apricots, sliced
1 peach, sliced
- Heat oven to 200C/180C fan. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, almond meal, vanilla extract and 40g of the sugar together.
- Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
- Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.