Apricot And Cherry Tart With Marzipan Topping

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   1. Make the topping by mixing the flour, brown sugar, almond paste, sliced almonds, almond extract (if using), and butter with your fingers, or a pastry blender, until the pieces of almond paste and butter are the size of kernels of corn.

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   2. Pit and halve the apricots and slice them into 1/2-inch (1.5cm) slices. Stem and pit the cherries, and halve them. Toss the apricots and cherries in a bowl with the cornstarch and granulated sugar, and spread the fruit into the baked tart shell.

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   3. Strew the marzipan topping over the fruit and bake until the top is golden brown and the fruit is bubbling around the edges, 30 to 40 minutes.

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   (I've not had this tart run over, but if you're the cautious type, you can bake it on a foil-lined baking sheet, in case there are any spills.)

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   4. Remove from the oven and let cool a bit before serving.

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   Serving: The tart can be served just as it is, warm or at room temperature. It can be accompanied by ice cream, such as vanilla ice cream, whipped cream, or sabayon.

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   Storage: The tart will keep for up to three days at room temperature however the crisp topping will soften considerably by the second day.

* Per serving · 4 servings · Values may vary.

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