Seasonal fruit tart

The tart changes because the seasons do: rhubarb and strawberries in spring, apricots and mirabelles in summer, apples and pears once the mornings turn cold. The base never changes, sablé crust, almond cream, fruit, and nothing to hide behind.

How it is made

• Sablé pastry rolled and baked to a deep gold, a pale tart is an unfinished tart
• Almond cream underneath to catch the fruit juices
• Fruit bought whole, cut here, arranged by hand

Good to know

The chalkboard by the counter says what this week’s tart is. Whole tarts for six to eight can be ordered for the weekend, two days’ notice does it.