I noticed an abundance of fruit in my fridge recently and what better than to do a fresh fruit tart, to get away from the heaviness and slightly more glutinousness of chocolate and caramel.
I love making pastry, I just wish I could figure out my oven. Why does there need to be so many different settings. Fan Bake. Bake. Fan Forced. Classic Bake. They all seem to cook the top very quickly and not the bottom or insides as much resulting in the base of the pastry cooking a lot slower than the rest, so improvisation is necessary. What I mean is I figured out the easiest way to fix it is to ALfoil the edges and let the base cook on its own for a while…..but there is a problem when the centre of the tart is poured in and baked…
I got this recipe from Food Gal but improvised a little. I didn’t read the whole recipe before starting myself so I got fresh fruit and stewed it in white wine until soft. I used whole almonds instead of silvered and finally no vanilla bean or almond extract…..I think the freshness of my almonds will be better than any paste and I did not want it to taste like marzipan, something I absolutely detest.
It was not hard to make either, just a matter of being patient as tarts are no quick task. I baked the pastry, poured the filling in and cooked for 40 minutes then turned off the oven and left it in there for the rest of the day while I went shopping with the aim to buy my Brother’s Christmas present, but instead bought clothes for myself.
I got home and the centre still had not set, so in at a really low heat for another 20 minutes and then it was time to surprise the family and serve it up with some nice vanilla ice cream.
The result was fantastic. It was so refreshing and a nice summer dessert, especially for the heat Sydney has experienced in the past couple of days.
It even got double thumbs up from my Mother, which if you have been regular readers is not easy, so I was very pleased she liked it AND she loved the clothes I bought, so that was a bonus also : )
{ 3 comments… read them below or add one }
A georgous tarte with almonds & the addition of the wine must make the difference!
Just pure indulgence, Trish!
Two thumbs up to this apricot and nectarine treat!
Yeh the wine did as it just gave it that extra sweetness, but I think the type of wine you use would really affect the taste. Maybe a nice fruity Pinot Grigio or Reisling would make it nice.