Stone fruit-frangipane tart

Step 1/6

• ¼ egg
• ¼ egg yolk
• 5 g sugar
• ⅛ tsp salt
• 5 g marzipan
• 5 g flour
• 3 g butter

• bowl
• hand mixer with beaters
• rubber spatula

Add egg, egg yolk, sugar, and salt to a bowl and beat until creamy. Add marzipan in small chunks and stir until it’s fully incorporated. Add flour and melted butter and stir to combine.

Step 2/6

• 30 ml milk
• 4 g ground almonds

• small pot
• whisk

Add milk to a small pot and bring to a boil over medium-low heat. Fold warm milk into marzipan mixture, then transfer the mixture back to the pot and let it simmer until it thickens, stirring constantly. Fold in ground almonds, then set the pot aside.

Step 3/6

• ⅜ sheets puff pastry

• baking sheet
• oven
• knife

Preheat oven to 200°C/390°F. Roll out puff pastry and cut out two circles of the same size of approx. 23 cm/ 9 in. Transfer one puff pastry sheet to a baking sheet and spread some frangipane on it.

Step 4/6

• ⅜ tbsp confectioner's sugar

• fine sieve

Lay the second puff pastry circle on top and dust with most of the confectioner’s sugar. Bake at 200°C/390°F for approx. 10 min.

Step 5/6

• ⅜ plums
• ¼ peach

• cutting board
• knife

In the meantime, pit and slice the plums and peach.

Step 6/6

• ⅜ tbsp sliced almonds
• ¼ tbsp confectioner's sugar

• oven
• fine sieve

Remove the puff pastry from the oven and spread the remaining frangipane on top, leave approx. 2-cm/1-in. around the edges. Place sliced peach and plums on the frangipane and sprinkle sliced almonds on top. Bake at 200°C/390°F for approx. 25 – 30 min. or until the puff pastry is golden brown. Remove from the oven, let cool, and dust with remaining confectioner’s sugar. Enjoy!

Enjoy your meal!