This is probably my third try making this fruit tart, not because its hard to make or didn’t turn out right, It’s because this tart is soo good I need to hire a guard to keep anyone from eating my tart while I go and get my camera. When I bake in the evening, I have to refrigerate everything so that I can take pictures the next day with the daylight sun. Many times I’ve opened my fridge door and I shriek a little ‘ohhh nooo’ cause someone’s been into my dessert. My next thought is usually, ok, how can I save this to make it picture worthy. I usually figure something out.
For this tart I cheated by using canned peaches and decorated with a few cherries.
Stone Fruit Tart
- 1 ¼ cups flour
- ½ cup butter softened
- 1/3 cup sugar
- 1 pkg vanilla sugar
- ¼ teaspoon pure almond extract
- Custard Filling:
- 1 egg yolk
- 1/2 cup 18% cream
- 1 tablespoon granulated sugar
- Pinch salt
- 1/2 teaspoon pure almond extract
- Fruit Topping:
- Slice enough Peaches plums, cherries, apricots or nectarines or a combination of fruit to cover the bottom of a 9 inch tart pan.
- Additional Topping:
- 2-3 tablespoons sliced almonds
Butter a 9 inch baking pan or cut a piece of parchment paper to fit bottom of pan. Mix together pastry ingredients, press into bottom of baking pan and about 1 1/2 inches up sides of pan.
Bake pastry bottom at 350°F until crust has firmed up and looks puffy, about 15 minutes.
Remove crust from oven and arrange a single layer of fruit over the crust slightly overlapping fruit.
Whisk the custard ingredients together. Pour custard over fruit without totally covering fruit.
Sprinkle sliced almonds on top of fruit.
Bake at 350°F for about 45 minutes, or less if using smaller tart pans.
Sprinkle generously with icing sugar before serving.