Yield
Makes 10 servings
James Carrier

How to Make It

Step 1

In a food processor or bowl, combine flour and 1/4 cup sugar. Add 1/2 cup butter, cut into chunks. Whirl or rub in with your fingers until fine crumbs form. Add egg yolk; whirl or mix with a fork until dough holds together. Firmly pat into a ball.

Step 2

Press dough evenly over bottom and up sides of a 10- to 11-inch tart pan with removable rim.

Step 3

Bake in a 300° regular or convection oven until golden, 25 to 30 minutes.

Step 4

Meanwhile, in food processor (no need to wash) or a bowl with a mixer on medium-high speed, whirl or beat remaining 2 tablespoons sugar, 1 tablespoon butter, egg white, and almond paste until smooth. Gently spread over bottom of tart crust.

Step 5

Return to oven and bake until crust is deep golden brown and almond paste mixture feels dry to touch, about 15 minutes. Let cool on a rack.

Step 6

Arrange nectarines on almond filling in concentric circles around outside of tart, strawberries in the middle.

Step 7

Heat jam in a microwave-safe bowl in a microwave oven on full power (100%) until melted, about 1 minute, stirring after 30 seconds. Brush evenly over fruit.

Step 8

Chill until jam is set, about 1 hour, or chill airtight up to 6 hours. Remove pan rim and cut tart into wedges.

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