Free-Form Summer Fruit Tart | baking recipes

Name: Free-Form Summer Fruit Tart | baking recipes
Ingredients: 1 quantity of Sweet Shortcrust Pastry (see Variations); 25g (¼ cup/¾oz) almond meal; 700g (1lb 8oz) firm but ripe stone fruit of your choice (such as peaches, nectarines, plums and apricots), halved and pitted; 2 tablespoons raw sugar; Icing sugar, to dust (optional); Good-quality toffee or vanilla ice-cream, to serve

bakeclub.com.au

This tart is simplicity at its best – a selection of gorgeous summer stone fruit encased in a sweet, easy-peasy pastry. Click here for the recipe.

View full recipe on bakeclub.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakeclub.com.au.

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Ingredients

1 quantity of Sweet Shortcrust Pastry (see Variations)
25g (¼ cup/¾oz) almond meal
700g (1lb 8oz) firm but ripe stone fruit of your choice (such as peaches, nectarines, plums and apricots), halved and pitted
2 tablespoons raw sugar
Icing sugar, to dust (optional)
Good-quality toffee or vanilla ice-cream, to serve