The arrival of nespole on the markets – smooth-skinned fruits with the colouring of apricots, and known as loquats or Chinese apricots in English – heralds the beginning of summer. Smaller fruits tend to be sweeter, though this recipe has enough sweetness to take a tarter fruit. If you can’t find nespole, apricots, plums or peaches work just as well.

Serves 10

Ingredients

125g unsalted butter, softened
125g caster sugar
2 large eggs
125g ground almonds
25g plain flour
10 nespole, halved and stones removed
50g pistachios, roughly chopped
crème fraîche, to serve

For the sweet pastry:

165g unsalted butter, softened
165g caster sugar
2 large eggs
400g plain flour

Method

First, make the pastry. Beat the butter and sugar together in a large bowl, then slowly add the eggs one at a time.

Fold in the flour and bring together into a ball, then wrap and rest in the fridge for 20 minutes.

Next make the frangipane. Beat the butter and sugar together, then slowly add the eggs one at a time.

Fold in the ground almonds and flour. Cover and let stand at room temperature.

Preheat the oven to 175°C and grease a 28cm loose- based tart tin.

Once the pastry has rested, roll out on a lightly floured surface to 5mm thick. Line the tin and then rest in the fridge for a further 20 minutes.

Once chilled, blind bake for 15–20minutes, until golden brown, then leave to cool.

Once the tart case is cool, fill with the frangipane mix. Top with the nespole and pistachios.

Bake in the middle of the oven at 160°C for approximately 40–50 minutes until browned on top and the frangipane is just set.

Leave to cool slightly, then serve with crème fraîche.

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