I know I know, ‘Tarts R Us’…that is what I could call this blog quite easily…and no other jokes in the tart arena are acceptable to me…so watch out! I did this during the week to great acclaim at the office and have to say that the sliver I managed to get before literally turning around and finding the entire thing GONE…was divine…in fact, as with a lot of my better creations, I have been dreaming of another one, so here it is! With dinner guests arriving any minute, this was so quick and easy, seasonal and stunning to look at…I mean really, don’t you think? The colours of the fruit, the vanilla glaze…toasted almond pastry, what more could a tart ask for?
NEED:
100g toasted almonds
40g sugar
110g unsalted butter
220g plain flour
1 egg yolk
1tsp mixed spice
1 tsp vanilla essence
caster sugar to taste
500g sliced pitted fresh apricots
350g pitted fresh cherries
DO:
Place cooled almonds into Thermomix bowl with sugar and mill for 10 seconds on speed 10.
Add butter, flour, egg yolk, mixed spice and vanilla essence. Blend together for a few seconds on speed 7. Continue blending with short bursts on the Turbo button until the mixture forms a crumbly dough. Tip out onto Silpat mat and bring together with hands to form a disc. Place in freezer for up to 20 minutes.
Preheat oven to 180C.
Roll pastry out using cornflour to prevent sticking to a large round on baking paper. Place sliced apricots and cherries into centre of pastry and sprinkle liberally with caster sugar. Fold edges of pastry up and over around the fruit to form a crust.
(It can be quite rough and in fact is very forgiving…so don’t be too alarmed if it looks a little rustic! Stick back together where necessary with a few pinches as needed.)
Bake for 25-35 minutes until pastry is fragrant and centre is bubbling, and fruit is well cooked. Cool slightly before drizzling with a little vanilla essence, some milk and enough icing sugar to form a thick consistency ‘glaze’.
Dust with icing sugar and ideally serve with ice cream and or cream!
Looks great Tenina, I must try it!!
Drizzle with some milk ?? Why not go the whole hog and put cream in there too?
Sounds scrummy
Oh YUM!!! Got to try this one!! Looks beautiful.
Thermomixer, I will sort you out soon enough…Cream was an option, but I tried to save you a calorie or two….
Thank you Hamish, we loved it!
That crust looks super crusty and flakey. So perfect for fruit.
[...] round up, and most recently added, the free form tart with fresh apricots and cherries can be found here. Tart (in the true sense of the word) sweet, a little nutty, and so [...]
Hehe I promise I won’t make any tarts jokes at all! But I would love a slice of this