Picture your favorite summer stone fruit—cherries, peaches, plums, nectarines, fresh apricots, pluots*-- sumptuously emerging from a rich almond cream, their colors a promise of their juicy interiors, a perfect summer pleasure in a perfect buttery crust and there you have it: A great dessert for a dinner party. You can make the pastry crust the day before, refrigerate it and then use it at will. And the Frangipane can also be made ahead of time. So with minimal effort, the day of your party you can present your guests with a freshly made tart. That’s David Lebovitz’ Summer Frangipane Fruit Tart.