Layered with juicy berries and tangy nectarines, this confection is as stunning as it is tasty.Each indulgent slice is held together in a delicate, crumbly Pâte Sablée and filled with a creamy almond frangipane.With a dessert this bright and beautiful, your summer celebrations are sure to shine! Blackberry-Nectarine Frangipane Tart Print Recipe Pin Recipe Makes 1 (9-inch) tart Ingredients  Pâte Sablée (recipe follows)½ cup (113 grams) unsalted butter, room temperature½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature1 cup (96 grams) almond flour2 tablespoons (16 grams) all-purpose flour2 teaspoons (8 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1 gram) almond extract1 medium nectarine (170 grams), halved, pitted, and cut into ½-inch-thick slices½ cup (80 grams) fresh blackberries2 tablespoons (40 grams) apricot jam InstructionsOn a lightly floured surface, roll Pâte Sablée into a 12-inch circle (about ⅛ inch thick).

Carefully transfer to a 9-inch fluted round removable-bottom tart pan, lightly pressing into bottom and up sides.Using a paring knife, trim excess dough.Using a fork, evenly dock bottom of dough.

Refrigerate until firm, at least 30 minutes.Preheat oven to 325°F (170°C).Top dough with a piece of parchment

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