any fruit tart
- 1½ cups (180g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting
- ⅓ cup (75g) raw caster (superfine) sugar
- 125g very cold unsalted butter
- ¼ cup (60ml) ice-cold water
- 1 teaspoon vanilla extract
- pure maple syrup or honey, to glaze
- 1 tablespoon demerara sugar
- 4 sprigs lemon thyme, to serve
- vanilla bean yoghurt or ice-cream, to serve
almond filling
- ⅓ cup (45g) almond meal (ground almonds)
- 2 teaspoons finely grated lemon rind
- ⅓ cup (75g) raw caster (superfine) sugar
- 6 plums, stones removed and quartered+
- 1 cup (125g) fresh or frozen blueberries+
- Place the flour and sugar in a bowl. Using a box grater, grate the butter into the flour. Add the water and vanilla, using your fingertips to combine until a soft dough forms. Shape into a disc.
- Dust the pastry with extra flour and roll out between two sheets of non-stick baking paper until you have a rough 30cm (12 inch) round that is approximately 4mm (3/16 inch) thick. Place onto a baking tray and refrigerate until firm. Remove the top sheet of baking paper.
- Preheat oven to 180°C (350°F).
- To make the almond filling, mix the almond meal, lemon rind and sugar together. Sprinkle over the pastry, leaving a 5cm (2 inch) border.
- Top with the plums and blueberries. Fold the excess pastry over to form an edge.
- Using a pastry brush, glaze the fruit with maple syrup or honey and sprinkle the pastry with demerara sugar. Bake for 40–45 minutes or until crisp and golden.
- Serve the tart warm or cold with lemon thyme sprigs, vanilla bean yoghurt or ice-cream. Serves 8
+ Choose your own fruit combination. You could use either 8 apricots, 6 plums, 3 peaches, or 4 nectarines, halved and stones removed. You could also swap the blueberries for strawberries or blackberries.
Photography: Chris Court
© DONNA HAY GROUP
