Summer Fruit Tart with Frangipane
Recipe by Hervé Cuisine
A summer tart with nectarine, apricot and passion fruit, resting on a light almond cream (frangipane). The fruit is lightly caramelized, giving a melt‑in‑your‑mouth texture and natural sweetness. Perfect for hot summer days, served with a scoop of vanilla ice cream.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
25m
Prep
47m
Cook
10m
Cleanup
1h 22m
Total
Cost Breakdown
Total cost:$16.60
Per serving:$2.07
Critical Success Points
- • Caramelize the fruit without letting them burn (step 2).
- • Distribute the fruit and frangipane evenly to avoid dry spots (step 5).
- • Bake at 180°C for the indicated time to achieve a golden frangipane and cooked pastry (step 6).
Safety Warnings
- • Melted butter and the pan are very hot: handle with care.
- • Use kitchen gloves to remove the dish from the oven.
- • The rum contains alcohol: keep out of reach of children.
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