Delectable Almond Fruit Tart
I needed to make something delicious to bring to a BBQ, so I started looking around the kitchen for inspiration. We had berries in the fridge, a perfectly ripe peach, a bag of ground almonds, lemons, butter, and various flours. At first, I thought of making my favorite lemon tart, but I decided to make something new. Experiments with butter, sugar, and fruit are always worth your while. The pastry crust here is almond based and so is the filling. This is very nutty and sweet, but is balanced with tartness from the fresh fruit, especially the raspberries. And butter. You could make something similar with healthy coconut oil. You can do anything you want. Butter.
I made this gluten free because a couple of our friends don’t eat wheat. If you’re not gluten sensitive, just use regular old flour.
For the crust:
Heat oven to 350
In a bowl, combine 2 tblsp melted butter, 1 1/2 cup ground almonds, 2 tblsp rice flour or a.p. flour, 1/2 tsp salt, and 2 tablespoons sugar. Press into a tart pan and bake for 10 minutes. Remove & set aside.
I did a search for almond tart recipes and based this one off of this one, but I added a little maple syrup.
For the Almond cream filling:
In a bowl, mix together 6 tablespoons butter, room temperature, 2/3 cup sugar, 3/4 cup ground almonds, 2 teaspoons rice flour, 1 teaspoon cornstarch, 1 large egg, 1 teaspoon vanilla, a little salt, and 1 tsp maple syrup. Mix until creamy. Pour into prepared pastry crust, add 2 fresh peaches, sliced thin, and several raspberries.
Bake for 35 to 45 minutes or so until the almond cream puffs up and gets golden brown, but the tart is still a bit gooey.
I’m going to cook my favorite foods this week because it’s my birthday week! Stay tuned for mole enchiladas, crispy perfection tacos, pad thai, amazing ribs, and melt in your mouth home made ravioli.
Yum, I can’t wait.