Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.
This easy tart receives raving reviews every time and can be made with almost any type of fruit. The almond paste creates a gooey, sweet middle layer that plays so well with the tart fruit. Serve with a scoop of vanilla ice cream.
Makes 1 large 30 cm tart, serves 8-12
For the almond paste:
- 100 g (about 3/4 cup) Montagu almond flour
- 1 cup icing sugar
- 1/4 teaspoon almond extract
- 1 egg white
For the pastry:
- 1,5 cups (180 g) cake flour, plus more for rolling out
- 45 ml (3 tablespoons) caster sugar
- 1/4 teaspoon salt
- 180 g cold butter, diced
- 45 ml (3 tablespoons) iced water
- about 8 large stone fruit (peaches, nectarines, plums etc. work well)
- Make the browned almond paste: Place the almond flour, icing sugar, extract in a food processor and pulse to mix. Lightly whisk the egg white with a fork to break up the lumpiness, then add just half of it to the mixer. Process until it forms a sticky ball. Add a little more egg white if it is not coming together. If it is too sticky, add more icing sugar. Transfer to a sheet of cling wrap, wrap up tightly and freeze until firm (about 2 hours or more).
- Make the pastry: Place the flour, sugar, salt and butter in a food processor and pulse until it resembles rough breadcrumbs. Add the water and process until it just starts to come together in a ball. Remove from the bowl, wrap with plastic and refrigerate until ready to use.
- To assemble: Line a large baking tray with non-stick baking paper and preheat oven to 220 °C. On a floured surface, roll out the pastry with a rolling pin to a thickness of about 0,5 cm (a rustic circle with a diameter of about 40 cm (you’re going to fold the edges over, so the end result will be 30 cm). Dust with more flour to make sure the pastry doesn’t stick. Roll the pastry up onto the rolling pin, then carefully unroll on the lined baking tray. Unwrap the frozen almond paste, then roughly grate a thin layer all over the pastry (you won’t use all of it, so keep the rest for next time). Cut the fruit in half and remove any stones, then finely slice each half and arrange slightly fanned on the pastry, leaving a 3-5 cm outer layer than can be folded over. Carefully fold over the edges, then bake for about 25 minutes until golden brown. Remove from the oven, carefully slide onto a flat serving board, slice and serve warm with a scoop of vanilla ice cream.
Optionally, to make the cooked fruit glisten, brush the tart after baking with some warmed apricot jam.