Stone Fruit and Raspberry Spelt Pastry Tarts
When sweet peaches and plums are in season they are perfect to bake on a simple pastry tart for a quick dessert or treat. Add your favourite nuts over the top and a dollop of ice cream.
INGREDIENTS:
-
2-3 ripe plums
-
2-3 ripe peaches
-
1/2 punnet raspberries
-
Careme’s spelt puff pastry defrosted
-
1/4 cup almond meal
-
6 tsp granulated sugar
-
1 egg
-
Dash of milk
-
2 tbsp flaked almonds
To serve:
-
Honey
-
Ice cream
METHOD:
-
Pre-heat the oven to 200° and line a large baking tray with baking paper.
-
Cut the pastry sheet up into 6 rectangles and place them on the tray with room around each one.
-
Using a pastry brush, brush a 2cm boarder around the rectangle with an egg wash made of 1 egg and a dash of milk lightly beaten.
-
Sprinkle the almond meal over the middle area leaving a gap of roughly 1.5cm from the edge. Follow by a small sprinkle of granulated sugar.
-
Slice the stone fruit up into 0.5cm wide segments and arrange them out in to a fan shape over the almond meal. Add raspberries to any left over spaces.
-
Sprinkle over the remaining granulated sugar over the fruit and the edges of the pastry. Followed by the flaked almonds.
-
Bake in the pre-heated oven for 15-20 minutes or until the pastry has a light golden colour and has puffed up.
-
Serve while warm with a drizzle of honey over the top or ice cream.
Makes: 6 pastry tarts
Prep time: 10 minutes
Cook time: 15-20 minutes
Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.