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Summer Fruit Tart with Frangipane
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.
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Cost Breakdown
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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