This tart recipe, featured in the LA Times Food Section eons ago, is a sensation any time of the year.
Fresh, ripe fruit is best, but avoid overly juicy additions so your almondy crust remains at peak.
The almond paste base complements the sweet and tart fruit. The original recipe called for egg white in the uncooked filling, which I’ve changed to yogurt to avoid food-borne issues. The drizzle of marmalade or jam thinned with liquor or juice fills into the crannies of fruit and yet more toasted almond slivers on top.
In my opinion, it needs nothing. Be creative with texture and color and enjoy!
Blend ingredients for crust & add butter until like coarse sand. A food processor works well here. Add yolk & work through dough. Press into tart pan. Bake at 350 degrees x 25".
Mix filling ingredients in food processor. Spread over cooled crust.
Arrange well-drained fruit on top.
Warm 1/3-1/2 cup marmalade & 1T liquor or fruit juice until syrupy. Pour over fruit pieces sprinkled with toasted almonds.
May chill briefly.
It's essential to eat this the same day it is made.
Fruit recommendations: mandarins (canned works here), apricots, peaches, pineapple, strawberries, blueberries, sweet cherries, grapes, bananas, papayas, kiwi.