Humble Pie (apparently)

Name: Thermomix recipe: Humble Pie (apparently)
Prep time: 20 min
Cook time: 35 min
Ingredients: 100 Grams Almonds toasted; 40 Grams golden caster sugar; 110 Grams Unsalted Butter; 220 Grams plain flour; 1 egg yolk; 1 Teaspoon mixed spice; 1 Teaspoon Vanilla Bean Paste; Caster sugar to taste; 500 Grams Apricots fresh, pitted, sliced; 350 Gram fresh, pitted Cherries

Serves some very big heads Prep Time 20 minutes Cook Time 35 minutes Rated:

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.

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Need

100 Grams Almonds toasted BUY
40 Grams golden caster sugar
110 Grams Unsalted Butter BUY
220 Grams plain flour
1 egg yolk
1 Teaspoon mixed spice
1 Teaspoon Vanilla Bean Paste BUY
Caster sugar to taste
500 Grams Apricots fresh, pitted, sliced
350 Gram fresh, pitted Cherries

Do

1: Place cooled almonds into Thermomix bowl with sugar and mill 10 sec/speed 10.
2: 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.
3: Preheat oven to fan forced 180°C.
4: 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.
5: (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.)
6: 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'.
7: Dust with icing sugar.