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Summer Fruit Tart with Almond Cream
Ingredients
  • 4 ounces (115g) unsalted butter, at room temperature
  • ½ cup (100g) sugar
  • 2 large eggs, at room temperature
  • 1 cup (130g) almond flour
  • 2 teaspoons dark rum or 2 teaspoons vanilla extract
  • ⅛ teaspoon almond extract
  • big pinch of salt
  • 3 nectarines (about 12 ounces, 370g) or another stone fruit, such as plums, peaches (peeled), or apricots
  • 4 ounces raspberries
  • One prebaked 9 to 10-inch (23cm) tart shell, cooled
  • Strained apricot jam for glazing, if desired
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