Almond, Peach & Apricot Tart


  • 1 pre-bought gluten-free puff pastry dough
  • 50 organic butter
  • 50g icing sugar
  • 50g almond powder
  • 4 organic egg yolks
  • 5 middle size ripe apricots
  • 3 middle size ripe white or yellow peaches
  • Some basil leaves (optional)
  • 1 tbsp cane sugar to help the fruits caramelize in the oven


  1. Preheat your oven to 395°F
  2. In an oven proof dish, unroll the puff pastry dough
  3. Use a fork to poke holes in the dough; set aside
  4. In a bowl, mix the almond powder, the icing sugar, the melted butter and the egg yolks
  5. Spread evenly the mix on the dough
  6. Lay the fruits,  halved or quartered, on the dough, with the inside of the fruit facing upwards
  7. Sprinkle with cane sugar
  8. Bake the tart till it becomes golden and the fruits are cooked and slightly caramelized
  9. Leave to cool down, sprinkle with thinly chopped basil leaves before serving