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+
  1. 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.
  2. 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. 
  3. Preheat oven to 180°C (350°F).
  4. To make the almond filling, mix the almond meal, lemon rind and sugar together. Sprinkle over the pastry, leaving a 5cm (2 inch) border. 
  5. Top with the plums and blueberries. Fold the excess pastry over to form an edge. 
  6. 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. 
  7. 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

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