Ingredients

 

Stone Fruit

  • 3 each yellow nectarines sliced
  • 4 each plums sliced
  • 3 each white nectarines sliced
  • 3 each peach sliced

Garnish

  • 1 whole egg beaten for egg wash
  • 1/3 cup sliced almonds

Nutritional information

Calories: 44kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 46mgFiber: 1gSugar: 1gCalcium: 17mgIron: 1mg
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 people

For the almond cream

  • Place almond meal, sugar, flour, and cornstarch in a food processor and puree for 30 seconds.  Then while the machine is running add the butter a few tbsp. at a time.  Once all the butter is in, add the eggs again while the machine is running.  
    You can stop to scrape the sides if there are any clumps but once the eggs have been added you should have a really smooth and creamy almond cream.  
    Finish with both the vanilla and almond extract and puree for another 10 seconds to incorporate well.   Take out and place in a plastic disposable pastry bag
    stone fruit tart raw

To finish

  • Take two sheet pans lined with parchment paper and place 6 puff pastry squares on each pan.  Take the pastry bag filled with almond cream and pipe out 1 line of almond paste down the center of the puff pastry.  
    Then take sliced fruit (or figs) and place on top of the almond cream.  Continue the same process with all of the puff pastry squares and fruit.  Take egg wash and brush around the edges of the pastry.  Top with almond slices and place in a preheated oven at 425 degrees.  
    Cook for 20-25 minutes until golden brown.  You might want to rotate and re-adjust from the bottom rack in your oven to the top rack with both pans, for even baking.  Once golden brown take out and cool completely.  Serve and enjoy!
    Fruit tart recipe with almond and stone fruit

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Poached Pears,
5 bosc or anjou pears peeled
1/2 cup of white wine, Prosecco or mead
6 cups of water
1 cup of sugar
1 lemon zest and juice
1 cinnamon stick
1 bay leaf
1 star anise
1 tsp of salt

Creme Anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste
3 large egg yolks
1/2 cup of sugar

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

How to make Poached pears,
Cut peeled pears in half and take out the cores.  Then place them in a pot with water, sugar, mead, lemon peel and zest, all the spices.  Then take a piece of parchment paper and cut a square.  Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.  Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the pears so they stay submerged.  Slowly bring the pot to barely simmering.  Cook for 20-30 minutes or until the pears are tender all the way through.  Check them with a cake tester or toothpick.  Cool to room temperature.
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