Stone Fruit Tart

I made this with some gorgeous pluots I got at the farmers’ market. The original recipe (from Ina Garten) used plums, and I bet substituting in peaches or nectarines would be fantastic, too.

For the crust and topping:
Combine flour, pecans, and brown sugar in the bowl of a food processor, and run for about 30 seconds to make sure ingredients are well blended and the nuts are finely chopped. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and vanilla, and process until ingredients come together and the mixture looks similar to cookie dough.

Preheat oven to 375ºF. Press 1 1/2 cup of the dough over the bottom and sides of a 9-inch tart pan with removable sides. Reserve remaining dough for topping. Refrigerate tart pan for at least an hour, or place into the freezer for a few minutes.

For the fruit:
In a medium-sized bowl, combine the fruit with the sugar and almond extract. Allow to sit for 15 minutes or so. Working in concentric circles, arrange fruit in a pattern on the tart shell. Crumble the remaining dough on top.

Bake for 10 minutes, then lower the oven temperature to 325ºF. Bake for an additional 25-35 minutes, or until topping is deep golden brown and you can see some of the fruit juices bubbling up from the tart.

Cool for a few minutes, then carefully remove sides from the tart pan and place tart on a flat plate. Serve warm or at room temperature. Go whole hog and top with vanilla ice cream or fresh whipped cream.

(Recipe adapted from Ina Garten.)