Ingredients
The following ingredients have 4 Servings
- ¾ cup (6oz/170g) butter
- ¾ cup (6oz/170g) granulated sugar
- 1 ½ cup (6oz/170g) almond meal ((almond flour))
- 3 tablespoons all-purpose flour
- 2 large eggs
- 1 ½ teaspoons almond extract
- 1 recipe homemade pie crust ((or store-bought))
- 2 cups (10oz/284g) mixed, sliced summer stone fruits and berries of your choice
- egg wash
- sugar for sprinkling
Instruction
- First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.
- Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.
- Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.
- Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.
- Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.
- Place the sliced fruit evenly on top of the frangipane.
- Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border
- Brush the crust with the egg wash and sprinkle the crust with sugar.
- Bake for roughly 30 minutes, or until the crust is golden.
- Serve warm with vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.
