I have a confession; I am not a fan of pie. More often than not, I will eat the filling and leave behind the crust, but when I saw this recipe by David Lebovitz, I knew I needed to try to make it into my dream pie. I know pies and tarts aren’t exactly the same, but this tart is what I wish more pies could be. While you could just use a store-bought pie shell, the unsweetened, almost shortbread-like crust I’ve used here matches complements the soft cakey almond frangipane filling. Topped with slightly tart apricots and raspberries, two fruits that are best friends with almonds, and you’ve really got a winner here.

What I suggest below is my favourite combination, but this tart is begging for creativity, and not only in the placement of the fruit. I made it in a long rectangular dish, but a 9in round dish works just as well. You can also play around with the type of fruit you use to suit your taste and what is available. Apricots can be replaced with peaches or nectarines, raspberries can be swapped for strawberries, or pears can be used in the winter when other fruits are out of season.

Pastry

210g // 1 1/2 cups all-purpose flour
1/2 tsp salt
125g // 1/2 cup unsalted butter, cold and cubed
45ml // 3 tbsp cold water
9 inch round tart dish (or 15x36cm tart dish)

Filling

5 apricots
125g // 1 cup raspberries
125g // 1/2 cup unsalted butter, room temperature
100g // 1/2 cup sugar
2 large eggs, room temperature
10ml // 2 teaspoons pure vanilla
1ml // 1/4 teaspoon almond extract
130g // 1 cup almond flour
Pinch of salt

For the tart shell

Preheat oven to 400ºF (200ºC). 

In a large bowl, mix all-purpose flour and salt. Add in the butter, then using your fingers, rub the butter into the flour until it looks like fine sand. Add in the water one tablespoon at a time until the dough comes together, is smooth, but not too sticky. If you need to add extra water, make sure it is cold. 

Liberally flour your surface and roll out your dough to fit the dish you are using. If the dough overhangs, this is fine as you can trim it after cooking using a sharp knife. Prick the bottom of your shell with a fork to stop it from puffing. 

Place your tart shell on a baking sheet. Crumple up a large piece of parchment paper and smooth it out before forming it to your shell. Fill your shell with baking beans, dried beans, lentils, or something similar to weight it down.

Bake for 20-25 minutes until it is pale golden brown. Let cool.

For the frangipane filling

Decrease oven temperature to 375ºF (190ºC). 

Wash and cut open the apricots, take out the stone, and thinly slice. Wash and drain raspberries. 

In a stand mixer, or with a large bowl and hand beaters, cream together butter and sugar until light and fluffy. Add the eggs one at a time until smooth, scraping down the bowl between each one. Add vanilla and almond extract. 

Remove the bowl from the mixer and stir in almond flour and salt until just combined. Smooth the frangipane in the cooled tart shell. Top the frangipane with the apricots and raspberries in whatever design inspires you. 

Bake in the oven for 30-35 minutes, or until the top is golden brown.