- 100g unsalted butter, softened + additional 1 tbs
- 100g caster sugar + additional 2 tbs
- 2 egg yolks
- 90g almond meal
- Sea salt
- 4 slices sourdough bread
- 1kg assorted stone fruit, stones removed
- Crème fraiche, to serve
Method
Heat oven to 190C. Cream 100g butter and 100g of sugar in a stand mixer until pale and creamy. Add yolks one by one followed by almond meal and a pinch of salt. Continue to mix until smooth. Spread the remaining butter onto bread slices and sprinkle with ½ tbs of the sugar. Transfer to a baking sheet, buttered side down. Spread each slice evenly with the frangipane mixture. Tear stone fruit into large bite-size pieces. Add 1 tbs of sugar and a pinch of salt and toss to coat. Pile the fruit onto the bread. Sprinkle the fruit with the remaining sugar along with any juices and bake for 20 mins or until the bread is crisp and the fruit tender. A blowtorch can be handy to caramelise the fruit. Serve with crème fraiche
Serves 4
