You can use any fresh stone fruit you like – peaches, nectarines, plums, berries – completely your choice!

What You’ll Need:

For Crust:

1 cup all-purpose flour

3/4 cup sliced almonds

¼ cup sugar

1/3 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 Tablespoons chilled whipping cream

1 large egg yolk

For Filling:

4 large ripe peaches, sliced

1 cup of fresh berries (of your choosing)

For Glaze:

1/3 cup of orange marmalade or apricot preserves

1-2 Tablespoons of orange liquor, such as Cointreau

What to Do:

Preheat oven to 375 degrees.

Blend first four ingredients in processor until nuts are finely ground.  Then, add butter and process until a coarse mixture.  Add cream and yolk.  Blend, using on/off turns, until dough comes together.  Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.

Bake crust until golden, pressing with back of fork every 5 minutes.  If crust bubbles, then about 12 -15 minutes. Transfer crust to rack and cool. Reduce oven temperature to 375°F.

Allow the tart shell to cool completely before moving on to the next step (you can make the crust ahead of time if you’d like).

Combine sliced peaches and berries into a medium mixing bowl and let sit at room temperature for 45 minutes, or in the fridge for a couple of hours. This process will awaken the natural sweetness in your ripe fruit. (Though this recipe doesn’t call for sugar, you are welcome to add a couple tablespoons of it to reach your desired sweetness.  However, if the fruit is ripe enough, it should do all the work for you!)

In a medium glass mixing bowl, heat the marmalade for 45 seconds. Add liquor to the warm marmalade and stir together until well blended, forming a glaze.

Once the tart shell is completely cooled, plate the tart shell. Pour the fruit into the shell and drizzle with the glaze.  Enjoy!