BakeRecipes
Free-form Summer Fruit Tart
Prep 25min(+ pastry making and chilling time)Bake 50-55minMakes 8-10 serves
This tart is simplicity at its best – a selection of gorgeous summer stone fruit encased in a sweet, easy-peasy pastry. There's no real structure, it's slightly rustic and lets seasonal stone fruits shine. Serve with toffee ice-cream if you can – the combination is sublime.
Ingredients
1 quantity of Sweet Shortcrust Pastry (see Variations)
25g (¼ cup/¾oz) almond meal
700g (1lb 8oz) firm but ripe stone fruit of your choice (such as peaches, nectarines, plums and apricots), halved and pitted
2 tablespoons raw sugar
Icing sugar, to dust (optional)
Good-quality toffee or vanilla ice-cream, to serve
Method
- Preheat oven to 200°C/400°F (180°C/350°F fan-forced).
- Use a lightly floured rolling pin to roll out the pastry on a piece of non-stick baking paper to a rough rectangle about 3mm/⅛in thick. Use the paper to transfer the pastry to a large baking tray. Sprinkle the pastry with the almond meal, leaving a 5cm/2in-wide border around the edge. Arrange the fruit over the almond meal and then fold the pastry border up over the fruit. Sprinkle the upturned border and fruit with the sugar. Bake in preheated oven for 50-55 minutes or until the pastry is golden and crisp.
- Serve warm or at room temperature, dusted with icing sugar, if desired, cut into wedges and accompanied by ice-cream.
Baker's Tip
- This tart is best served warm, but is also great served at room temperature. It will keep covered in the fridge for up to 2 days. Stand at room temperature for about 30 minutes before serving.
