Stone Fruit Almond Tart
Try this Stone Fruit Almond Tart recipe, or contribute your own.
Try this Stone Fruit Almond Tart recipe, or contribute your own.
- 2 eggs
- pinch of salt
- 1/4 cup honey or pure maple syrup
- 1 cup gluten free all-purpose flour or regular all-purpo
- 3/4 cup super-fine almond flour
- 2 tablespoons flaxseed meal
- 1/4 cup butter or coconut oil softened
- 2-4 tablespoons honey or pure maple syrup just enough for dough to come together
- 1 tablespoon softened butter (can be dairy free) or coconut oil
- 1 cup super-fine almond flour
- 2 tbsp gf all-purpose or regular all-purpose flour (i use
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract optional
- 2-3 pounds ripe but firm mixed stone fruit halved, pitted, and thinly sliced (i used peaches, white peaches, plums, apricots, and black velvet apricots)
- Carbohydrate 63.944300033881 g
- Cholesterol 9.8 mg
- Fat 11.0095999925156 g
- Fiber 5.84499983669993 g
- Protein 12.1183999968951 g
- Saturated Fat 2.11182999934973 g
- Serving Size 1 1 9-inch tart (323g)
- Sodium 575.853999996568 mg
- Sugar 58.099300197181 g
- Trans Fat 0.580649999602348 g
- Calories 380 calories
Step-by-step
- In a large bowl, mix together flours, flaxseed meal and salt.
- Cut in butter/coconut oil until well incorporated, flour mixture is crumbly and no large chunks remain.
- Add honey or maple syrup, a tablespoon at a time, and stir together.
- Add just enough needed for crust to hold together (to press into the pan). It should stay together when pressed between your fingers.
- Press the crust mixture into the bottom and up the sides of a greased 9-10" fluted tart pan (mine is 10").
- Prick all over with a fork and place into the freezer for 15 minutes.
- Preheat the oven to 350F.
- Place the tart pan onto a baking sheet before placing in the oven.
- Bake the crust for 10-12 minutes, remove and let cool.
- Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well combined and smooth.
- Pour into the tart crust and top with stone fruit flowers or slices and bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is tender.
- To begin, cut your fruit in half, remove the pit and place one of the fruit halves cut side down (horizontally) on your cutting board.
- Using a very sharp or serrated knife, begin making very thin (1/8") slices.
- Remove the two end cuts and begin to fan out the slices into a long line of overlapping slices.
- Starting at one end, begin rolling the slice into a tight spiral, using both hands to keep the petals together.
- Continue to roll roses until the tart is filled.
A Stone Fruit Symphony: My Summer Tart Adventure
The kitchen, usually a place of controlled chaos, felt strangely serene that afternoon. Sunlight streamed through the window, illuminating dust motes dancing in the air – a perfect backdrop for my ambitious baking project: a stone fruit almond tart. The idea had been simmering in my mind for weeks, a delicious counterpoint to the busy hum of summer. I envisioned a tart bursting with vibrant colors and textures, a testament to the season's bounty. The image sparked a craving, a need to translate that vision into reality, and the journey began.
I've always found a deep satisfaction in baking. It's more than just following a recipe; it's a creative process, a dance between precision and improvisation. This tart, with its delicate crust and jewel-toned fruit roses, was a particularly engaging challenge. The recipe itself was fairly straightforward, a testament to the beauty of simple ingredients elevated by careful technique. The real artistry, however, lay in the painstaking creation of the fruit roses. Each petal, carefully sliced and meticulously arranged, was a tiny act of love, a testament to the patience required for true culinary artistry. The hours spent crafting these miniature masterpieces felt less like work and more like a meditative practice; the rhythmic slicing and shaping calmed my mind, and the growing collection of roses felt like a tangible expression of my creativity.
The aroma that wafted from the oven as the tart baked was intoxicating – a blend of sweet almond, ripe stone fruit, and warm pastry. The anticipation was almost unbearable. When it finally emerged, golden brown and glistening, it was a sight to behold. The vibrant colors of the peaches, plums, and apricots, carefully arranged in a swirling pattern, were a feast for the eyes. Each bite was a delightful explosion of flavors and textures: the crisp, buttery crust, the creamy almond filling, and the juicy sweetness of the summer fruits. It was more than a dessert; it was a culmination of effort, creativity, and pure summer joy.
The experience was far more than just baking a tart; it was about embracing the slower pace of life. It was a moment to pause, disconnect from the demands of daily life, and connect with the simple pleasures of creating something beautiful and delicious. This tart wasn't just a dessert; it was a meditative exercise, a testament to the transformative power of cooking, and a celebration of the simple joys of summer.
The finished tart, a masterpiece of carefully arranged fruit roses, became the centerpiece of a small gathering. The smiles and appreciative murmurs that followed were the best reward. Sharing the fruits of my labor, both literally and figuratively, enhanced the whole experience. The quiet satisfaction that followed was beyond measure; it's the kind of joy that lingers long after the last crumb has been devoured.
So, I encourage you: take the time to make this tart. Embrace the challenges, savor the process, and delight in the end result. It's more than just a recipe; it's an experience.
