It’s summer in Sydney and stone fruit are plentiful and really delicious. At this time each year I try to find lots of ways to showcase yellow and white peaches and nectarines, and blood plums with their wonderful dark red flesh.
This is a simple tart that is a great vehicle for summer stone fruits. A fillo pastry base, with a layer of frangipane and scattered with slices of fresh peaches, nectarines and plums.
A lovely way to to enjoy the summer bounty of fresh fruit.
For the base:
Half a 375gm packet of fillo pastry (approximately)
2 tbls melted butter
For the Frangipane:
100gm caster sugar
100gm ground almonds
1 free-range egg
For the fruit:
1 yellow or white peach
1 yellow or white nectarine
2 blooms plums
Demerara sugar, for scattering
Preheat the oven to 160 degrees C fan forced (180 degrees C non fan forced).
Butter a flan tin with a removable bottom. I used a rectangular one – a traditional round one is fine, although the fillo pastry can be a little tricky to put into a round flan tin.
Place a sheet of fillo into the tin. Brush with melted butter. Keep on layering with fillo, brushing with melted butter between each layer, until you have used about half of the packet of fillo.
To make the frangipane, cream the butter and sugar in a food processor or you can use an electric mixer. Add the ground almonds and egg and mix well. Spoon the frangipane over the tart base.
Now is the fun part! Slice the stone fruit, and arrange as artfully – or as rusticslly – as you please. Scatter some demerara sugar over the fruit slices.
Bake in the oven for about 25 minutes, or until the fillo is lightly browned and crisp around the edges, and the fruit is soft.
Remove from the oven, and after 10 minutes, when the tart has cooled slightly, carefully remove the outer ring of the flan tin.
Serve warm or cold, with cream or on its own. Delicious.