The presentation of a fresh fruit tart is always breathtaking, and this one has the added bonus of fabulous taste. The sweet and sour bursts of fruit exploding between your teeth, the delicacy of the frangipane, and the flakiness of the crust culminate in a magnificent tart that is sure to garner an abundance of compliments.

Ingredients

• 1 recipe Pâte Sucrée (sweet short pastry dough)
• Tapioca flour for dusting

Frangipane Filling

• 3 large egg yolks
• 1/4 cup sugar
• 3 tablespoons plus 1 teaspoon cornstarch
• 1 cup whole milk
• 1/4 cup almond meal
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons Amaretto liqueur
• 2 cups fresh blueberries
• 1 cup fresh red currants
• 1/2 cup red currant jelly
• Sweetened lightly whipped cream for serving
• Mint sprigs for garnish

Directions
1 Position an oven rack in the center of the oven. Preheat the oven to 400°F. Remove the dough from the refrigerator and remove the plastic wrap at least 15 minutes before rolling out the dough.

2 On a work surface dusted with tapioca flour, roll out the dough to a 6-by-16-inch rectangle. Fit the dough into a 4-by-14-inch tart pan with a removable bottom and press the dough into the corners and sides of the pan. Run a rolling pin over the top of the pan to trim the dough. Roll the extra dough into a long rope the width of a pencil and nestle it into the crease of the pan for additional support. Smooth with your fingers and a few drops of water. Dock the bottom of the crust with a fork.

3 Bake for 12 minutes, or until the edges just begin to take on color.

4 Remove from the oven and let cool completely in the pan on a wire rack.

Directions for the filling
1 In a medium bowl, combine the egg yolks, sugar, and
cornstarch. Using an electric mixer fitted with the whisk attachment, beat the egg yolk mixture on high speed until thickened enough that a slowly dissolving ribbon forms on the surface when the beaters are lifted.

2 In a small, heavy saucepan, heat the milk over medium-low heat
until bubbles form around the edges of the pan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the pan and cook over medium-low heat, whisking constantly, until the whisk leaves lines in the custard. Remove from the heat and whisk in the almond meal, butter, and Amaretto until smooth. If not using immediately, cover by pressing plastic wrap directly onto the surface of the frangipane. To store, let cool, then refrigerate for up to 12 hours.

3 Fill the crust with the frangipane and smooth the top with an offset
spatula.

Tarte Tatin
Makes one 12-inch tart; serves 10

Ingredients for Pâte Sucrée (sweet short pastry dough)

• 3/4 cup plus 2 tablespoons tapioca flour, plus more for dusting
• 3/4 cup cornstarch
• 1/4 cup rice flour, plus more for dusting
• 6 tablespoons millet flour
• 1/3 teaspoon kosher salt
• 1 1/2 teaspoons guar gum
• 1 cup confectioners' sugar
• 1 cup (2 sticks) cold unsalted cultured butter
• 1 large egg, beaten
• 1/2 cup (1 stick) cold unsalted butter, diced
• 2 cups granulated sugar
• 13 Golden Delicious apples, peeled, halved, and cored crème fraîche for serving

Directions for the dough
1 In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the cultured butter and continue to mix on low speed until the mixture resembles coarse bread crumbs. Add the egg and mix on medium-high until the dough turns in on itself. Turn out the dough onto a surface dusted with rice flour and knead for several turns. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

2 In a 12-inch ovenproof skillet or tarte Tatin pan, evenly arrange the diced unsalted butter over the bottom of the pan and top with the granulated sugar. Arrange the apples on their sides, with all the cored sides facing the same direction, in a tight concentric circle. The pan should be snugly packed.

3 Place the pan over medium heat and cook for about 30 minutes, or until the apples are translucent and golden brown. Gently shake the pan every 10 minutes or so to keep the apples from sticking. Just before the apples are done, remove the dough from the fridge and remove the plastic wrap; let stand for 15 minutes. When the apples are done, remove from the heat and let cool until the dough has been rolled out.

4 Preheat the oven to 425°F. On a work surface dusted with tapioca
flour, roll out the dough to a 14-inch-diameter round. Position the dough over the center of the pan and tuck the edges of the dough down inside the edges of the pan. Bake for about 30 minutes, or until golden brown. The tart will be extremely hot, so be very careful removing it from the oven. Let cool on a wire rack for at least 5 minutes. Unmold onto a large plate.

Serve warm, with crème fraîche.

Refrigerate, lightly covered, for up to 3 days.

Serves 6.