A recipe from Shaun Arantz & Willa McDuie – The School House Restaurant, Mayfield Vineyard
- Unbaked 9-inch Flaky Tart Dough tart shell
- Frangipane Cream
- Fruit (berries, cut stone fruit, figs etc.)
- 2 cups sliced almonds
- 1 cup sugar
- Pinch Salt
- 4t Brandy (optional)
- 2 large eggs
- 2t full cream milk
- ¾ cup plus 2T unsalted butter (at room temp)
In food processor, combine the almonds with ¼ cup of the sugar and process until finely ground. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the remaining ¾ cup sugar & mix to incorporate. Add almond-sugar mixture & beat until thoroughly combined. Add salt, brandy (if using), and 1 egg. Mix until incorporated. Add the remaining milk and mix until light and fluffy.
Preheat oven to 190 degrees C.
Fill the tart shell with frangipane cream, smoothing the top with a rubber spatula. Arrange fruit on the top. Stud with berries or cut figs, stone fruit etc. Bake the tart until the crust is golden brown and the filling is set, about 1 hour and 20 minutes. The filling should feel firm and springy to touch and fruit should be tender. The tart tastes best served warm or at room temperature and will keep in the fridge for up to 3 days.