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1
For the crust:
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2
Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
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3
Add toasted almonds into food processor, pulse until finely ground.
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4
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
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5
Add butter and oil, pulse until incorporated.
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6
Add ice water and pulse until the dough almost forms.
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7
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
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8
Use a fork to pierce bottom of tart.
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9
Put crust into freezer, freeze about 15 minutes.
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10
Preheat oven to 400F (200C).
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11
Bake crust until set and the edges are beginning to brown, about 15 minutes.
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12
Let cool on wire rack for about 15 minutes.
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13
For the filling:
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14
Spread half of the apricot jam evenly over the bottom.
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15
Arrange peach and plum slices neatly over tart, whatever way you prefer.
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16
Brush with remaining apricot jam mixed with about 1 tablespoon of water.
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17
Sprinkle sugar on top.
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18
Put in the oven, bake for 20 to 25 minutes.
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19
If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.
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20
Transfer onto a wire rack, let cool completely.
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21
Serve.
