ALMOND & STONE FRUIT TART
Mar 03, 2023It’s an exciting time of year when stone fruit is in season but I often find myself building up a stash of it and then trying to find a recipe where I can use it all up. Stewed with rhubarb is a favourite but this time I wanted to go a bit fancy and give you a proper dessert recipe! The base is made purely from almonds so it’s a good source of protein and healthy fats and I leave all of the skin on the fruits for extra fibre. Depending how juicey your fruits are the bottom may go a bit soft but the edges will remain nice and crisp so you’ll get a beautiful balance of textures.
I highly recommend serving with my Cardamon and Vanilla Honey from my 2022 Body Good Diary (recipe below) plus some organic cream, thyme and toasted almonds.
Fruits I used:
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Nectarines
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Peaches
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Strawberries
Ingredients
300g almond meal
Pinch of salt
2 tablespoons extra virgin olive oil (or coconut oil)
2 tablespoons honey
1 teaspoon vanilla extract
2 eggs (1 lightly whisked)
700-800gm stone fruit, stone removed and fruit cut into wedges
3 tablespoons sugar (any kind)
Serving tips: Cardamom and Vanilla Honey (see recipe below), kefir/cream/ice cream/ whipped ricotta, thyme and toasted almond flakes.
Directions
Preheat oven to 150°C. Combine almond meal and salt and make a well in the centre. Whisk the oil, honey, 1 egg (non-whisked egg) and vanilla and pour into the well of the dry ingredients. Stir until a dough forms and then knead gently until smooth. Shape into a disc, cover in a silicon or plastic wrap and place in the fridge for 1 hour.
Combine the stone fruit in a bowl with 2 tablespoons of the sugar.
Roll the dough out on baking paper into a large disc so that the stone fruit mixture can sit in the centre with a 4cm boarder. Transfer the paper to a baking tray and place the stone fruit mixture in the centre (leaving a 4cm boarder). Fold the pastry over to form a rim (the pastry is delicate so press down to fill any gaps that may form). Brush the rim with egg wash (lightly whisked egg). Sprinkle with the extra tablespoon of sugar and bake in the oven for 25-30 minutes or until the pastry is lightly golden. Leave for 10 minutes before serving.
Cardamom and Vanilla Honey
*this can be drizzled over the tart or stirred into kefir/cream/whipped ricotta and served alongside the tart.
Ingredients
2 heaped tablespoons honey
8 x cardamom pods, squashed
1 teaspoon vanilla extract
Directions
Place the honey, cardamom pods and vanilla in the saucepan and warm until honey is hot but not boiling. Set aside to infuse for a few minutes and then remove pods before serving as desired.
