For the fruit tart, prepare the flour with 50 g honey, salt, ground almond kernels, butter, egg yolks and crème fraîche to a kneaded dough. Refrigerate for at least 1 hour.
Roll out the dough, cover the bottom of a cake springform pan (diameter 24 cm) so that the dough forms a rim the width of a finger. Prick it a few times with a fork.
Bake the fruit tart in a preheated oven at 200 °C for 10 minutes.
In the meantime, mix the remaining almond kernels with 2 tablespoons of lemon jelly, rose water and the raspberry brandy and spread on the cooled cake base.
Blanch the nectarines or peaches, peel, halve, core and cut into wedges. Peel the kiwis and cut them into slices.
Arrange the fruit together with the raspberries or strawberries as desired on the cake base. Add 2 tablespoons of lemon jelly and the white wine to 125 ml, stir through with the cake glaze and maple syrup.
Prepare the cake glaze according to the package instructions and cover the fruit with it. Brush the outer edge of the cake with the warmed lemon jelly and decorate with toasted almond flakes.