Add the orange zest and juice to the caster sugar in a small pan and bring to the boil. Pour this mixture over the fruit and set aside.
To make the almond filling, whisk the egg white until stiff, then fold in the sugar, ground almonds and Amaretto or rum.
Fold the fruit into the frangipane and pour into the tart shell. Bake the tart in the oven at 170c for 40 minutes.
Serve warm with a generous spoonful of crème fraiche and a dusting of icing sugar.
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