This is probably my third try making this fruit tart, not because its hard to make or didn’t turn out right, It’s because this tart is soo good I need to hire a guard to keep anyone from eating my tart while I go and get my camera. When I bake in the evening, I have to refrigerate everything so that I can take pictures the next day with the daylight sun. Many times I’ve opened my fridge door and I shriek a little ‘ohhh nooo’ cause someone’s been into my dessert. My next thought is usually, ok, how can I save this to make it picture worthy. I usually figure something out.
For this tart I cheated by using canned peaches and decorated with a few cherries.
Stone Fruit Tart
Ingredients
- Pastry:
- 1 ¼ cups flour
- ½ cup butter softened
- ⅓ cup sugar
- 1 pkg vanilla sugar
- ¼ teaspoon pure almond extract
Custard filling:
- 1 egg yolk
- ½ cup 18% cream
- 1 tablespoon granulated sugar
- Pinch salt
- ½ teaspoon pure almond extract
Fruit Topping:
- 4 large Peaches or other fruit plums, cherries, apricots or nectarines or a combination of fruit to cover the bottom of a 9 inch tart pan.
Additional Topping:
- 4 tablespoons sliced almonds
Instructions
- Butter a 9 inch baking pan or cut a piece of parchment paper to fit bottom of pan. Mix together pastry ingredients, press into bottom of baking pan and about 1 1/2 inches up sides of pan.
- Bake pastry bottom at 350°F until crust has firmed up and looks puffy, about 15 minutes.
- Remove crust from oven and arrange a single layer of fruit over the crust slightly overlapping fruit.
- Whisk the custard ingredients together. Pour custard over fruit without totally covering fruit.
- Sprinkle sliced almonds on top of fruit.
- Bake at 350°F for about 45 minutes, or less if using smaller tart pans.
- Sprinkle generously with icing sugar before serving.
