I’ve been making variations of this little beauty all summer. Pretty much any fruit goes well with almonds, so all it takes is some fresh fruit and about 125mL of jam in a similar flavour.
The crust is a Martha Stewart recipe, although I’ve tweaked it slightly because it’s pressed into a pan, not rolled out. The frangipane itself is a recipe featured on a BBC food show called What to Eat Now. I’ve tweaked this a wee bit as well since I found the batter to be so soft that the fresh fruit added on top sunk into the batter before it could cook and firm up.
I’ve used plums here, but I’ve also used raspberries, peaches and it would work with apples or pears as well.