Prep time 60min
Cooking time 45min
Skill moderate
Serves 8-10
Ingredients
Pastry
250g plain flour;
3 Tbsp icing sugar;
125g cold unsalted butter, diced;
1 large egg;
3-4 tsp cold water.
Almond filling
150g unsalted butter, softened;
150g caster sugar;
3 large eggs;
55g plain flour;
100g ground almonds.
Fresh fruit
300g stone fruit, stones removed;
2 Tbsp sugar;
20g sliced almonds.
Method
To make the pastry you can either mix in a food processor by blitzing the flour, icing sugar and butter together, then add the cold water and pulse until just combined. If too dry add the remaining 1tsp of water.
Or you can make by hand by mixing the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with 3tsp water. Stir into the mixture with a blunt knife, adding another 1 tsp water if necessary.
When the dough comes together, gently gather it into a smooth ball. Wrap in cling film and chill for at least 15-30 minutes.
Preheat the oven to 200°C (180°C fan-forced)
Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 23cm round tin.
Trim the edges and chill until required.
To make the almond filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour and ground almonds.
Spread into the pastry shell.
Slice the fruit into ½cm thick slices, toss with the sugar and almonds, scatter over the top of the tart.
Bake on the lower shelf of the oven for 35-45 minutes or until the tart is golden and the almond mixture feels firm.
Cool in the tin before serving.
