END OF SUMMER ALMOND CRUMBLE TART WITH STONE FRUIT

(pastry and crumble adapted from David Lebovitz)
 
makes one 9” tart
 
Pastry Dough-
 
6 tablespoons (3 ounces) cold, unsalted butter cut into pieces
½ cup granulated sugar
2 large egg yolks
1¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon almond extract
½ teaspoon vanilla extract
 
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed, add the sugar and beat until well combined. Scrape down the sides and the bottom of the bowl. Add the egg yolks and mix on low, then add the flour, the salt, and the extracts mixing just until the dough comes together. Turn the dough out onto a sheet of plastic wrap. Shape into a disc, wrap in plastic and refrigerate for one hour before rolling out. Lightly butter the bottom and sides of a 9” springform pan.
 
On a lightly floured sheet of parchment, roll the chilled dough into a circle 12” in diameter and ⅛” thick. Transfer the dough to the springform pan, smoothing the dough evenly across the bottom of the pan and halfway up the sides. Place the pan in the freezer for 30 minutes. Prepare the crumble topping.
 
Crumble Topping-
 
¾ cup whole almonds
½ cup all-purpose flour
⅓ cup packed dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons cold, unsalted butter, cut into small cubes
 
In the bowl of a food processor fitted with the blade attachment, place the almonds, flour, brown sugar, cinnamon, and salt. Pulse until the mixture resembles coarse crumbs. Add the cold butter, pulse until the mixture is crumbly but do not over process. Empty the crumble into a container, cover and refrigerate until ready to use.
 
Preheat the oven to 375 degrees F.
 
Retrieve the springform pan from the freezer. Line the pastry dough with a sheet of parchment paper or aluminum foil, making sure to cover the sides of the pan. Fill the pan with dried beans. Place the pan on a baking sheet and bake on the bottom rack of the oven for 20 minutes. Carefully remove the parchment or foil and beans from the pan; return the pan to the middle rack of the oven and bake for an additional 8-10 minutes, just until the pastry is golden. Remove from the oven and set aside to cool while you prepare the filling.
 
Filling-
 
2 pounds of stone fruit, washed, peeled (if necessary), pitted and cut in quarters (you should have 6 cups of fruit)
2 teaspoons lemon juice
¼ cup + 1 tablespoon brown sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ginger
pinch of salt
zest from one small orange
½ teaspoon vanilla extract
¼ teaspoon almond extract
 
Make sure your oven is preheated to 375 degrees F.
 
In a medium bowl, whisk together the sugar, cornstarch, spices, and orange zest. Place the fruit in a large bowl. Toss with the lemon juice, then with the sugar/spice mixture, turning with a rubber spatula so it is well combined. Add the vanilla and almond extracts. Turn the fruit filling into the tart shell, smooth with an offset spatula. Retrieve the crumble topping from the refrigerator, cover the fruit evenly with the crumble and place on a baking sheet. Bake on the middle rack of the oven for 45 minutes. Cover the tart with a sheet of parchment paper or aluminum foil to prevent over browning, and bake for an additional ten minutes, until the fruit bubbles around the edges and the tart begins to bubble from the center. Remove from the oven and set on a rack to cool. Use an offset spatula to help release the sides of the springform. Let the tart cool for at least 2 hours before serving to help it set up. Cover and refrigerate any leftovers.