Keyword: Easy summer fruit tart, Fruit tart, Easy fruit tart, Stone fruit tart
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
Pastry
1.5 cup + 1 tbsp250 gmsAll-purpose flour
1/2cup ( 125 gms)Butter, chilled, and cut into small pieces
2tbspCaster sugar
4-5tbspChilled water
Sponge Filling
1/4cup ( 45 gms)Butter, softened
1/2cup ( 90 gms)Caster sugar
1Egg, room temperature
1tspVanilla extract
3/4cup ( 90 gms)All-purpose flour
1.5tspBaking powder
4-5Plums, pitted and sliced
4-5Apricots, pitted and sliced
Instructions
Pastry
Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate for 15-20 minutes.
Sponge filling
Beat together the butter and sugar in a bowl.
Add the egg and vanilla extract, mix well.
Fold in the flour and baking powder.
Assembly
Preheat your oven to 180C.
On a lightly floured surface, roll out the dough to about a 10"/11" circle.
Place the dough gently into an 8" pie pan. Trim the edges of the pastry to fit the sides of the pan.
Spoon the sponge filling into the pie, spread evenly.
Place the cut fruits on top and sprinkle with a tablespoon of caster sugar (optional).
Bake for 45-50 minutes at 170 C, until the sponge and pastry is golden.
Let the tart rest for 15-20 minutes before taking it out of the pan.