INGREDIENTS
3
Nectarines (about 12 ounces
4 oz
Raspberries
2
Eggs, large
1
Apricot jam
1/8 tsp
Almond extract
1 cup
Almond flour
2 tsp
Rum or 2 teaspoons vanilla extract, dark
1
big pinch Salt
1/2 cup
Sugar
1
Prebaked 9- 10-inch (23cm) (tart shell
4 oz
Butter, unsalted