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Make the pastry as far in advance as is possible and leave to rest, preferably overnight. You could also make the frangipane for the filling in advance – both will keep remarkably well in the fridge for several days. I’ve added apricots here – they go so well with the almonds – but you can use other stone fruit such as peaches or plums. Serve it with a jug of good, thick Jersey cream, if desired.
If you are after a sweet treat to go with this gorgeous dessert, there is nothing better than this vin santo. It has a nutty edge and also enough acidity to balance out the fruit. Crociani 1999 Vin Santo di Montepulciano, Italy. Bin 56682.
Typical values per serving:
This recipe was first published in Mon Jun 01 01:00:00 BST 2009.