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?
You can seriously use almost any fruit in season for this one, though stone fruits are somehow just perfect in my opinion.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 100 Gram Almonds toasted BUY
- 40 Gram golden caster sugar
- 110 Gram Butter - Unsalted
- 220 Gram plain flour
- 1 egg yolk
- 1 Teaspoon mixed spice
- 1 Teaspoon Vanilla - Bean Paste BUY
- Caster sugar to taste
- 500 Gram Apricots fresh, pitted, sliced
- 350 Gram fresh, pitted Cherries
Place cooled almonds into Thermomix bowl with sugar and mill 10 sec/speed 10.
Add butter, flour, egg yolk, mixed spice and vanilla. Blend few sec/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 fan forced 180°C.
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.
Ideally serve with ice cream and or cream and a big ole slice of I’m sorry!