Another Summer Tart

Almond Fruit Tart (Dairy)

Almonds enrich this dough, so the amount of butter is minimal. And since the almond skins are brown, the whole-wheat flour fits in without even being noticed. Use juicy, summer fruit, like apricots, plums, nectarines or peaches.

½ cup whole almonds

¾ cup sugar

Dash salt

¾ cup whole-wheat pastry flour

½ teaspoon baking powder

1 egg

3 tablespoons (50 grams) unsalted butter, cut into cubes

Sliced fresh fruit (see suggestions above)

1 tablespoon demerara or other coarse sugar

9-10" (23 -25cm) tart pan with removable bottom

Preheat the oven to 375 F (190 C)

Spray the tart pan with cooking spray.

Combine the almonds, sugar and salt in the bowl of a food processor and process until the mixture looks like fine crumbs. Add the flour and baking powder and pulse to mix.

Add the egg and butter and pulse until the dough just comes together around the blade. Press the dough into the bottom of the pan.

Arrange the sliced fruit in circular patterns on the dough, and press it in a little. Sprinkle the fruit with 1 tablespoon of sugar. (This brings out some of their juice and gives a nice finish to the tart.

Bake for about 45 minutes, until the crust is golden brown and the fruit is soft.

Cool on a wire rack for 10 minutes. Remove the rim and finish cooling. Serve warm or at room temperature.

Serves 8-12