Summer fruit tart

For the dough:

Preheat the oven to 200°C (th. 7).

Mix 100g of butter, salt and 175g of flour until you obtain a shortbread texture.

Then add 65g of icing sugar and 65g of almond powder , mix then add half of an egg.

Work everything until you obtain a homogeneous texture.

Reserve in the refrigerator for at least 1 hour.

Apply 10g of butter to a tart ring.

Roll out the dough by flouring the work surface.

Cut out a disk of dough with a diameter 2 cm larger than that of the pie circle.

Place the dough delicately on the circle and tuck it into the circle.

Using a small knife, cut off any excess pieces of dough, then set aside to cool.

For the almond cream:

Cut 100g of butter into cubes.

Place the soft butter (but not liquid) in a salad bowl, add the sugar then whisk this mixture until you obtain a slightly foamy and white mass.

Add the eggs and mix, then add the remaining almond powder and mix again.

Finally add the rest of the flour and mix again.

Pour the almond cream onto the tart base up to the edge.

Then cook for approximately 20 minutes.

Leave to cool, then unmold and cool on a rack.

For mounting :

Wash the fruits and dry them gently.

Cut the apricots in 2, pit them then cut them into 8 strips.

Rinse the raspberries.

Place the almonds and remaining icing sugar in a pan.

Leave on low heat while mixing gently.

Then leave to cool in a dish, then chop the almonds and pistachios with a knife.

Warm the jam over low heat in a saucepan.

Garnish the tart harmoniously with fresh fruit.

Using a brush, lightly brush them with jam, then sprinkle them with chopped almonds and pistachios .

Enjoy this tart at room temperature.