What's your favourite kind of fruit? Make this tart your own with your favourite fruit and crunchy almonds.
2 rolls store bought puff pastry, thawed according to package directions
1/4 cup (56 g) unsalted butter, room temperature
1/4 cup (50 g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup (72 g) almond flour
2 tablespoons (16 g) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (750 ml) berries, cherries, and/or small dice or thinly sliced apples, pears, peaches, etc
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons sliced almonds (optional)
Arrange your oven rack to the lowest position and heat it to 400°F. Line a sheet pan with parchment paper.
Unroll the puff pastry sheets and stack them on top of each other. Roll out in an approximately 12-to 14-inch square and transfer onto the parchment-lined pan. Dock the pastry by piercing it with the tines of a fork about a dozen times. Set aside in the fridge while you prepare the frangipane filling and fruit.
In a medium bowl, beat together the butter and sugar. Beat in the egg, vanilla, and almond extract. Add almond flour, all-purpose flour, salt, and cinnamon and combine.
Retrieve the pastry from the fridge and spread the frangipane overtop, leaving about a 1-cm border. Arrange the fruit on top in an even layer and scatter the almonds overtop. In a small bowl, stir the sugar and cinnamon and sprinkle evenly over the fruit. You can prep the tart up to this point up to 1 day before baking. To stop the fruit from browning, toss the fruit with a bit of lemon juice before assembling. Then, cover the prepared tart with plastic and store it in the fridge until ready to bake.
Bake the tart for 25 minutes or until golden brown and crisp and the fruit is tender. If desired, you can keep baking the pie for up to 40 minutes for a deeper golden colour.
Allow the tart to cool slightly or fully to room temperature, and serve with vanilla ice cream or whipped cream if desired. Enjoy!