Name: Any Fruit Puff Pastry Tart
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 2 rolls store-bought puff pastry, thawed according to package directions; 1/4 cup (56 grams) unsalted butter, room temperature; 1/4 cup (50 grams) granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 3/4 cup (72 grams) almond flour; 2 tablespoons (16 grams) all-purpose flour; 1/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 3 cups (750 milliliters) berries, cherries and/or small dice or thinly sliced apples, pears, peaches, etc.; Fresh lemon juice, optional; 2 tablespoons sliced almonds, optional; 2 tablespoons granulated sugar; 1/4 teaspoon ground cinnamon; Vanilla ice cream or whipped cream, optional

For the tart: Arrange your oven rack to the lowest position and heat to 400 degrees F. Line a sheet pan with parchment paper.

Unroll the puff pastry sheets and stack on top of each other. Roll out in an approximately 12-to14-inch square and transfer onto the parchment-lined pan. Dock the pastry by piercing it with the tines of a fork about a dozen times. Set aside in the fridge while you prepare the frangipane filling and fruit.

Beat together the butter and sugar in a medium bowl. Beat in the egg, vanilla and almond extract. Add in the almond flour, all-purpose flour, salt and cinnamon and stir just to combine.

Retrieve the pastry from the fridge and spread the frangipane overtop leaving about a 1/2-inch (1-centimeter) border all the way around.

For the fruit: If not baking the tart immediately, to stop the fruit from browning, toss the fruit with a little lemon juice before assembling. Arrange the fruit on top in an even layer and scatter the almonds overtop if using. Stir together the sugar and cinnamon in a small bowl and sprinkle evenly over the fruit. You can prep the tart up to this point up to 1 day before baking. Then simply cover the prepared tart with plastic and store in the fridge until ready to bake.

Bake the tart until golden brown and crisp and the fruit is tender, 25 minutes or if desired, you can keep baking the tart for up to 40 minutes for a deeper golden color.

Allow the tart to cool slightly or fully to room temperature and serve with vanilla ice cream or whipped cream, if desired.

Any Fruit Puff Pastry Tart

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