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: 

  1. Pre-heat the oven to 200° and line a large baking tray with baking paper.

  2. Cut the pastry sheet up into 6 rectangles and place them on the tray with room around each one.

  3. 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.

  4. 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.

  5. 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.

  6. Sprinkle over the remaining granulated sugar over the fruit and the edges of the pastry. Followed by the flaked almonds.

  7. Bake in the pre-heated oven for 15-20 minutes or until the pastry has a light golden colour and has puffed up.

  8. 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.