Apricot and Cherry Tart with Marzipan Topping
One 9-inch (23cm) tart, eight to ten servings
(Inspired by Dede Wilson.) The term “marzipan” is used here because that’s a term often used for pastries and candies made with almond paste. (The definitions vary; there are some links below, for further reference.) Almond paste is available at well-stocked supermarkets and at pastry supply shops. At supermarkets in America, Odense almond paste, sold in tubes, is a good choice. I’m a fan of Love ‘n Bake almond paste, which is also available online. If buying almond paste elsewhere, find a brand with a high percentage of almonds, at least 50%, if possible. If your almond paste isn’t particularly fragrant, add a few drops of pure almond extract. Don’t be tempted to dial back on the sugar with the apricots. They become much more tart when baked, and the sugar makes them juice, and encourages them to soften as well. If you wish to use raspberries or blackberries in place of the cherries, swap out 1 cup (115g) of berries for the cherries. If you want to make an apricot-only tart, omit the cherries and add 4 additional apricots.
For the marzipan topping
1/2 cup (70g) flour
1/2 cup (70g) firmly packed light brown sugar
1/3 cup (3 ounces, 85g) almond paste
1/4 cup (40g) sliced almonds, blanched or unblanched
optional: 1 1-2 drops pure almond extract
4 tablespoons (2 ounces, 55g) salted or unsalted butter, cubed and chilled
For the fruit
12 ripe apricots
15 cherries
1 tablespoon cornstarch
1/4 cup (50g) granulated sugar
One 9-inch (23cm) prefaced French tart shell
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. Preheat the oven to 375ºF (190ºC).
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.
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.
(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.)
4. Remove from the oven and let cool a bit before serving. 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.

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