Serves

8

Prep

15 minutes

Cook

60 minutes

Total

1 hour 15 minutes

Difficulty

Medium

About the recipe

This is the ultimate “go to” dessert if you’ve got people coming over for morning or afternoon tea, or you’re looking for an impressive dessert for a dinner party. You can double this recipe, freeze half of the pastry and almond frangipane and then you’re ready to go next time with very little preparation. The great thing is you can use pretty much any fruit that’s in season; berries, apples, peaches, pears, quinces, so you can whip up a truly seasonal tart using whatever’s good at the time.

Ingredients

Method

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You can make this tart skipping the blind baking step and just putting the almond mix straight into the raw pastry shell, however I have found that depending on what oven you have you can end up with raw pastry on the bottom. Which is why I like to blind bake the pastry shell till at least half cooked to avoid disappointment at the end.