Summer's here. Enjoy this delicious summer recipe along with our new blog design.
Favorite Summer Fruit Tart (Dairy)
This has become our very favorite summer fruit tart for special dairy meals. It's a snap to put together using the food processor, and you can choose from a variety of summer fruits that are in season right now. My very favorite version is apricot – the tart fruit goes perfectly with the sweet almond crust. I use un-blanched almonds and whole-wheat pastry flour. And I tend to squeeze in as much fruit as will fit!
½ cup (2.5 ounces/70 grams) almonds
¾ cup (5 ounces/150 grams) sugar
¼ teaspoon salt
¼ teaspoon almond extract
¾ cup (3.4 ounces/95 grams) flour (all-purpose or whole-wheat pastry)
½ teaspoon baking powder
3 tablespoons (1.5 ounces /50 grams) butter
1 egg
6-12 fresh apricots, plums, peaches or nectarines
1 tablespoon demerara sugar for sprinkling on top, optional
Preheat the oven to 375 F/190 C.
Line a 9.5" (24cm) tart pan (with removable bottom) with parchment paper. Spray the paper and the sides of the pan with nonstick cooking spray. Set aside.
Combine the almonds, sugar, salt and almond extract in the bowl of a food processor. Process until the almonds are finely ground. Add the flour and baking powder and pulse to mix. Cut the butter into pieces and add it to the mixture along with the egg. Pulse the mixture until it begins to clump together. Press the dough evenly on the bottom (not the sides!) of the pan.
Depending on the size of the fruit, cut it in halves or quarters. Starting from the outer edge of the pan, arrange the fruit, skin side up, in circles. Cut the fruit, if necessary, to fill in the center. If desired, sprinkle the demerara sugar over the fruit.
Bake for 35-45 minutes, or until the crust is golden and the fruit is bubbly. Cool the tart on a baking rack. After about 15 minutes, carefully loosen the sides of the tart from the pan with a small sharp knife. (This will make it easier to remove the sides of the pan.) When the tart is cooler, remove the rim of the pan.
Serves 8
Love the new, clean look, and love the recipe. In our house fruit gets eaten faster than I can buy it, I'll have to hide some apricots in the back of the fridge if I want to make this. Thanks!
ReplyDeleteThanks for the feedback Miri! I know what you mean about fresh summer fruit. We ordered berries from the Golan last week and they were gone long before I got even close to making jam. But the cherries went into an apricot/cherry crisp for Shabbat - the best!
ReplyDeleteLove the new look of the blog!
ReplyDeleteLooks yummy. I'm just wondering: is there any reason it wouldn't work to replace the butter with canola oil, for a pareve option?
ReplyDeleteHi Channah,
ReplyDeleteYou could try it with oil, though I'd suggest using just 2 tablespoons of oil (since oil is 100% fat and butter has some water in it). Personally, I enjoy the flavor of just a little butter. If you try it with canola oil, please let me know how it turns out.