One bite of this rustic stone fruit tart and you will automatically be transported to a quaint French pâtisserie.  Made with either halved apricots or sliced peaches, this tart starts with a simple, store-bought puff pastry sheet that is scored and then topped with a homemade almond cream.

The almond cream is made with ground, blanched almonds, sugar, egg, room temperature butter and the sweet flavorings of vanilla  and almond extract.  The cream is delicately spread over the rolled-out dough before being topped with the ripe stone fruit.  For added crunch and almond-flavor, I also topped the tart with sliced almonds before baking to browned and perfectly warm.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/apricot-and-almond-galette)

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