Get ready for gorgeous stone fruit to show up at the farm markets. Perfect to eat as it is, but also delicious in a fresh baked tart. I usually make this tart with plums, always choosing the red flesh plums for great color. This week at the market were tiny plump apricots just calling my name. They were so cute. I brought them home with no real plan of how I would use them, but soon settled in with the thought to make this comfortable tart.
Choose any of the ripe stone fruits as we move through summer - peaches, nectarines, plums or apricots. Adjust the sugar in the recipe to the sweetness of the fruit. The apricots needed a few additional tablespoons of sugar. Serve warm with vanilla ice cream, fresh whipped cream or a dusting of powdered sugar.
Stone Fruit Tart
2 cups all purpose flour
3/4 cup chopped toasted walnuts
1 cup light brown sugar
12 tablespoons cold unsalted butter, diced
1 egg yolk
1 1/2 pounds of stone fruit (plums, apricots, peaches, nectarines)
Preheat the oven to 400 degrees
Combine the flour, chopped walnuts and sugar in a large bowl. Add the diced cold butter and egg yolk. Mix together until crumbly.
Working with a removable bottom pan, such as a springform or a fluted tart pan, press 2 cups of the crumb mixture into the bottom of the pan. Slice the stone fruit in half, removing the pit. Arrange the fruit in the pan, skin-side down working from the outside towards the center.
Sprinkle the remaining crumb mixture evenly over the fruit. Bake in the oven for 35 - 40 minutes, until lightly browned and the juices are bubbling through. Remove from the oven to cool. Serve warm.
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