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.
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.