Almond berries dessert Tarts treat.

Rustic Stone Fruit tart

March 7, 2017
Rustic Summer tart
The most beautiful thing about Mother Nature is that she constantly keeps changing perhaps to amuse us mortals and teach us humbly that change is the only way forward. It has started to feel that our gorgeous 100 days of summer are nearly at their tail end, although the days are still a little warm, the whiff of autumn can be felt in the air. Soon there will be the multi-hued colours of nature, almost a vibrant orange flaming Japanese maple that will be standing stout in my front yard braving the gales and painting the canvas of green with shades of flaming red, orange and a subtle brown.

I thought one of the nicest ways to bid a fond farewell to the beautiful summer would be to bake this rustic stone fruit tart.

 Normally we use the summer holidays as a means to travel and be with our extended families. This summer however we decided to spend most of our time basking in the golden sunlight of the Southern hemisphere soaking up in the pristine white sand beaches of Jervis bay and enjoying our family walks in the bushland. Sydney is blessed with a summer that leaves such lasting memories that one is left fully satiated which is good for the coming winter season.
Hmm… I do agree, at times the heat this summer was unbearable with mercury rising up to 46 degrees centigrade burning my poor Frangipani plant and rendering the Air-conditioning in our house quite useless, but hardly two days after it was simply beautiful. What however amazes me in the midst of these hot and sultry days is the varieties of summer produce the supermarket is flooded with.
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 This summer tart is loaded with peaches, nectarines plums, apricots and blackberries. It a similar version of the berry rustic tart that I had posted few weeks ago. I have used plain flour only and oil instead of quinoa flour and butter. 

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Rustic Stone fruit tart
Author: 
Recipe type: Dessert
 
Recipe adapted from Donna Hay
Ingredients
  • For the pastry
  • 1½ cup plain flour
  • ½ cup oil
  • ¼ cup sugar
  • ¼ cup cold ice water
  • 1 tsp vanilla extract
  • 2 tsp apple cider / ordinary vinegar
  • For filling
  • ⅓ cup almond meal
  • ⅓ cup sugar
  • 400g stone fruits sliced ( peaches, apricot, plums, nectarines and berries)
  • 1 tsp thyme leaves
  • 2 tbsp raw sugar
  • 2 tsp cornflour
  • Instructions
Instructions
  1. Combine flours, sugar in a large bowl.
  2. Add butter and rub the mixture until it forms a crumbly texture. Add vinegar, water, vanilla and bring the dough together. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 200 C
  4. Roll the pastry to 4 mm thick and 35 cm round. Place it on a greased baking sheet.
  5. Spread almond meal on it leaving 5 cm from the border.
  6. In a bowl toss the stone fruit with cornflour, sugar, zest and thyme.
  7. Top the almond meal with the tossed berry mix and fold over the edges..Refrigerate for 10 minutes.
  8. Bake them in preheated oven for 10 minutes and reduce the temp to 180 c and bake for 40 minutes or more until pastry is golden and the fruit is bubbling .
  9. Let it set aside for 10 minutes and serve with extra thyme and double cream.
Notes
Brush the edges of the tart with maple syrup and sprinkle raw sugar on the top. before baking.

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