Wendy says she loves this recipe because it heralds summer and the fruit is in season!
STONE FRUIT TART.
Makes one 23 cm tart
1-2 sheets store-bought sweet shortcrust pastry
5-6 nectarines, plums, apricots or peaches
Filling
100g unsalted butter, softened
100g (caster sugar
1 tablespoon plain flour
2 size 6 free-range eggs,
3 tsps vanilla extract
1 cup + 2 tablespoons ground almonds
1. Heat oven to 190 C. Place a tray in to heat up.
2. Roll out pastry on a lightly floured surface and press into 23 cm tart tin. Prick all over with a fork, then chill for 30 minutes.
3. Halve and remove stones from the fruit and cut each half in half.
4. Beat together butter and sugar until smooth and pale. Beat in eggs one at a time then stir in vanilla, flour and almonds. Mix to combine. Spread mixture over chilled pastry. Arrange fruit on top of filling. Place tart tin onto heated baking tray and bake for 35-40 minutes or until pastry is cooked and filling is golden brown.
5. Cool tart for 10 minutes before removing from tin.
6. Serve slices warm or cooled with whipped cream.
