There’s nothing quite like fresh fruit in the spring and summer time! Everything is ripe and seasonal and oh so sweet.
What You’ll Need:
For Crust:
1 cup all purpose flour
3/4 cup sliced almonds
1/4-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, I use Cointreau
What to Do:
Preheat oven to 375 degrees.
Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. 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, about 12 -15 minutes. Transfer crust to rack; 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 2- 3 days 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 hours. This process will awaken the extra natural sweetness in your ripe fruit. (Though this recipe doesn’t call for sugar, you are welcome to add a couple tablespoons of sugar to reach your desired sweetness – but if the fruit is ripe enough, they 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.
