1 of each apricot, plum, yellow and white peach, yellow and white nectarine
1/4 cup apricot jam
Method
Preheat oven to 180°C. Grease a 28cm tart tin
Roll out pastry and place into the tin, trim the edges to fit. Prick the base with a fork and chill 20 minutes while you make the filling
In a stand mixer, beat butter and sugar until pale. Mix in flour and almond meal
Beat in eggs one at a time, beat well between each addition
Cover until needed
Remove pastry from the fridge and blind bake for 15 mins, cool base slightly, reduce oven to 160
Add frangipane filling. Smooth over the top. Arrange the sliced stone fruits in even layers and bake for 30-40 mins or until cooked when tested with a skewer. Cool
In a small saucepan, combine jam and 1/4 cup boiling water. Stir to dissolve the jam into a runny consistency. Brush all over cooled tart
