Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 June 2009.