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Preparation info

  • Makes

    one 9½ inch

    Tart
    • Difficulty

      Easy

Appears in

Baking

Baking

By James Peterson

Published 2009

  • About

You can make this tart with any round tree fruit such as peaches, plums, and nectarines. When fruits, such as plums, release a lot of liquid as they bake, it’s best to cover the tart shell with a layer of frangipane (essentially a mixture of eggs, butter, and ground almonds) to absorb the fruits’ liquid as it’s released and keep the shell from getting soggy. Another approach is to cook the fruit first, with sugar and butter, and boil down the released liquid into a syrup that you can then u

Ingredients

Method