Spring is finally here.
As we welcome the new season, stone fruits begin to fill our farmers’ market stalls. This past week, I brought back home some of the first pluots on display. Some peaches, apricots, and plums can be found already, as well as their hybrid varieties such as plums crossed with apricots – Pluots. Looking at their color, skin and texture, they’re ideal to dress up a sweet tart.
The base for this tart can be prepared in less than 10 minutes. All ingredients go into a food processor, until just combined. Then, use a loose-bottom fluted tart tin or any other fluted tin of your preference and bake for 30 minutes.
For my upcoming post, I’m anxious to share with you a new story, a review and also, a different kind of recipe. It’s been so inspirational to create. The main component of such recipe is a natural ingredient that Spring brings lavishly. Fresh flowers.
I’ll be back soon.
- 90g butter, softened
- ½ cup brown sugar
- 2 eggs
- 1 cup almond meal
- ¼ cup plain flour
- ¼ teaspoon baking powder
- 2 teaspoons finely grated lemon rind
- 5 Pluots
- ½ cup brown sugar, extra
- raw sugar, for sprinkling
- Ice cream, to serve
- Preheat oven to 320°F. Place the butter and sugar in the bowl of a food processor and process until just combined. Add the eggs, almond meal, flour, baking powder and lemon rind and process until just combined. Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin or any other tin of your choice. Slice pluots and sprinkle with extra brown sugar to coat. Press the pluots over the tart mixture and bake for 35–40 minutes or until cooked. Sprinkle with sugar and allow to cool in the tin. Serve with cream or ice cream.
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