Simply Delicious Summer Fruit Tart

A glorious combination of the best of summer fruit on a crust that is more a cookie. Heaven! A great way to use up stone fruit that is too soft and berries that have been ignored. I used apricots, a peach, a nectarine and blueberries. Or make a stunning July 4th dessert using strawberries, raspberries & blueberries. Serve with whipped cream or vanilla ice cream on the side.

Recipe:

For the crust:

8 tablespoons (113g) unsalted butter, melted
1/2 cup + 2 tablespoons (125g) granulated sugar
1 egg
Juice of half a lemon
1/2 teaspoon almond extract
1 3/4 cup (219g) all-purpose or gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

2 cups chopped fruit of your choice.
If using blueberries and raspberries, leave them whole.
Toasted flaked almonds
Turbinado sugar fro sprinkling

Preheat oven to 350°F/180°C
Whisk the flour, baking powder, baking soda and salt together in a small bowl.
In a mixing bowl, whisk the melted butter and sugar together until well combined and creamy. Whisk in the egg. Lastly, whisk in the lemon juice and almond extract. Stir in the flour mixture until a soft dough forms. Press the mixture into a 9-inch springform pan that has been greased and lined with parchment paper.
Top the crust with fruit, sprinkle with flakes almonds and turbinado sugar.
Bake at 350°F (180°C) for 45 - 50 minutes until the crust is golden. Serve with whipped cream or vanilla ice cream.