Just one bite of this lovely peach, plum and apricot almond tart will remind you why these in-season delights are worth waiting for.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
250 g flour
125 g butter, cut into small cubes
50 g icing sugar
1 egg
For the filling
140 g butter
100 g caster sugar
2 eggs
100 g almond flour
50 g cake flour
3 tbsp apricot jam
3 plums, cut into wedges
2 peaches, cut into wedges
Flaked almonds, to decorate
100 g mascarpone
3 sprigs thyme, leaves only

METHOD
For the pastry
1. Make the pastry by putting the flour, butter and icing sugar in a food processor. Pulse the ingredients until the combination resembles fine breadcrumbs. Add the egg and continue to combine until the mixture begins to clump together.
2. Remove the dough from the processor, form into a ball and wrap in cling film. Let it rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Roll out the dough on a lightly floured surface. Line a fluted loose-bottomed pastry tin. Fill with baking beans and blind-bake for 15 minutes.
For the filling
1. Meanwhile, cream the butter and icing sugar together, then add the eggs one at a time. Mix until light and fluffy. Add the almond flour and cake flour to the mixture and combine.
2. Remove the pastry case from the oven and spread the jam evenly over the base. Spread the almond mixture on top of the jam and arrange the plums and peaches on top of that.
3. Bake for 30 minutes. Remove and sprinkle with flaked almonds.
4. Return to the oven for another 5–10 minutes, until the tart is baked through and the almonds are toasted.
5. Mix the mascarpone and thyme, and serve with the almond tart.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This summery coconut and nectarine tart is equally as inviting!