Food, Facts & Fun
Stone Fruit Tart
- Prep Time = 0hrs 0mins
- Cook Time = 0hrs 0mins
- Servings = 6-8
This elegant tart is impressive with glazed fruit and a golden free-formed pastry.
- For pastry:
- 1½ cups Shawnee Mills all-purpose flour
- ¼ cup sugar
- 1 stick Hiland butter, cut into small pieces
- 2 teaspoons apple cider vinegar
- ¼ cup ice cold water
- 1 teaspoon Griffin’s vanilla
- For fruit mixture:
- ½ cup Miller Pecan Co. ground pecans
- 1 ½ - 2 pounds assorted stone fruits (peaches, plums, nectarines), stones removed and sliced thinly
- ½ pint fresh raspberries
- ¼ cup sugar
- 1 egg, lightly beaten
- 1 tablespoon sugar
1. Make a pastry crust by placing the flour, sugar and butter in a food processor, and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until dough just begins to form. Turn out onto a clean surface, and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
2. Preheat oven to 400 degrees. Roll out the pastry between 2 sheets of nonstick baking paper to a 14- by 16-inch oval, and about ⅛-inch thick. Place on a large lightly greased baking tray lined with nonstick baking paper. Spread pastry and sprinkle with ground pecans, leaving a 5cm border. Place the stone fruit, raspberries and sugar in a large bowl and toss to coat. Top the pecan meal with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal.
3. Brush with the egg and sprinkle with sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden. Set aside to cool for 10 minutes. Serve with Hiland vanilla ice-cream.