Name: Stone fruit and frangipane tart
Cook time: 100 min
Total time: 100 min
Ingredients: SWEET SHORT PASTRY; 1 3/4 cup high-grade flour; 120 gram cold butter, diced; 2 tablespoon caster sugar; 1 free-range egg plus 1 egg yolk; chilled water; FRANGIPANE; 125 gram butter, softened; 125 gram icing sugar; 125 gram ground almonds; 1 tablespoon plain flour; 2 large_piece free-range eggs; FRUIT; seasonal stone fruit (i used a combination of 2 golden belle peaches and 7-8 apricots but any stone fruit is fine; apples or pears work well, too), stoned, skin on, cut into thick wedges; 1/4 cup apricot or strawberry jam; 1/4 cup hot boiled water

Stone fruit and frangipane tart

To make life easier, prepare the frangipane and pastry a day or two in advance. Use a store-bought tart shell if you’re pushed for time. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

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Makes 28 centimetre

Cook

1H 40M

Ingredients

SWEET SHORT PASTRY

1 3/4 cup high-grade flour

120 gram cold butter, diced

2 tablespoon caster sugar

1 free-range egg plus 1 egg yolk

chilled water

FRANGIPANE

125 gram butter, softened

125 gram icing sugar

125 gram ground almonds

1 tablespoon plain flour

2 large_piece free-range eggs

FRUIT

seasonal stone fruit (i used a combination of 2 golden belle peaches and 7-8 apricots but any stone fruit is fine; apples or pears work well, too), stoned, skin on, cut into thick wedges

1/4 cup apricot or strawberry jam

1/4 cup hot boiled water

Method

1.To make the pastry, add the flour, cold butter, sugar, egg, and egg yolk to a food processor.

2.Pulse until it becomes a sandy breadcrumb consistency. Continue pulsing until it forms a ball (after a time you may need to add 1-2 tsp of chilled water to help it come together).

3.Remove the dough, wrap in plastic wrap and refrigerate for at least 20 minutes or until required.

4.To make the frangipane, beat the butter with the icing sugar until pale and incorporated. Mix in the ground almonds and the flour. Next, add the eggs one at a time, mixing well until fully incorporated. Cover with plastic wrap until needed (it will keep for two days in the fridge).

5.To complete the tart, preheat oven to 180°C fanbake and grease a 28cm tart tin (or a deep 22cm tin). Roll out the chilled pastry on a lightly floured surface until it is a little bigger than the tin. Line the tin with the pastry, trimming off the excess. Prick the base all over with a fork. Refrigerate for 30 minutes.

6.After the dough has chilled, line base of pastry shell with baking paper then fill with raw rice or ceramic baking beans and bake blind for 15 minutes.

7.Remove baking-blind material and let base cool slightly before adding frangipane filling. Smooth it with the back of a spoon.

8.Lay the fruit wedges on top of the frangipane in an even layer.

9.Bake in the oven for 20-30 minutes until the frangipane has set and is an even, golden colour. Remove from oven and allow to cool a little.

10.Mix together the hot water and jam. When the tart has cooled slightly, brush the top with the jam mixture to form a shiny glaze. Serve warm or cold with vanilla ice cream, fresh cream or simply on its own.

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