Name: Almond Tart with Stone Fruit and Lime Meringue
Yield: 8 Servings
Ingredients: 1⅔ cups all-purpose flour; ¾ cup powdered sugar; Pinch of kosher salt; ½ vanilla bean, split lengthwise; 6 tablespoons chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend; 1 cup milk; ⅓ cup heavy cream; ½ vanilla bean, split lengthwise; 4 large egg yolks; ¼ cup granulated sugar; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; Pinch of kosher salt; 1 cup sliced almonds; ¾ cup powdered sugar; 6 tablespoons unsalted butter, melted, slightly cooled; 3 large egg whites; ¼ cup chopped white chocolate; ¾ cup skin-on almonds, chopped; 2 tablespoons unsalted butter, melted, slightly cooled; 1 tablespoon plus ¼ cup granulated sugar; 2 large egg whites; ½ teaspoon finely grated lime zest, plus more for serving; 1 tablespoon fresh lime juice; 1 pound mixed stone fruit (such as peaches, plums, and cherries), sliced; A 10" fluted tart pan with removable bottom

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Chris Searl

Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

Recipe notes