Side Pannel
Simplest Stone Fruit Tart
Simplest Stone Fruit Tart
- Recipe Submitted by maryjosh on 10/05/2016
Ingredients List
- Makes 1 11-inch plus 2 4-inch tarts
- ingredients:
- 16 tablespoons (8 ounces, 2 sticks) butter
- 1 teaspoon kosher salt
- 1/2 cup sugar
- 1 1/2 cups AP flour
- 1/4 cup white whole wheat flour (sub AP or whole wheat)
- 1/2 cup almond flour/meal
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons almond flour
- pinch salt
- 1 tablespoon softened butter
- 1/2 a vanilla bean
- directions:
- In a blender or with an immersion blender (shudder), blend all ingredients together until the vanilla bean is in tiny chunks.
- Churn in an ice cream maker.
Directions
Add in the flours and mix until almost entirely combined.
Add the egg yolks and mix until completely homogeneous.
Wrap in plastic wrap and chill for at least 20 minutes and up to a day.
Roll out your dough to a 1/4 inch thickness and place in pan.
Alternately, press dough into pan.
Prick all over with a fork and freeze for at least 10 minutes.
Preheat oven to 350 degrees F.
Combine 3 tablespoons sugar, 2 tablespoons almond flour, and a pinch of salt.
Using the back of a spoon, smush the tablespoon of softened butter into the dry mix until it resembles coarse crumbs.
Remove your crusts from the freezer and arrange your fruit.
Sprinkle the fruit with the sugar mixture, sparingly if you want your design to show through.
Bake for 35 to 40 minutes, until the fruit is juicy and the crust is golden.
Serve with the simplest vanilla ice cream, below.
1/2 a vanilla bean
directions:
In a blender or with an immersion blender (shudder), blend all ingredients together until the vanilla bean is in tiny chunks.
Churn in an ice cream maker.
Add the egg yolks and mix until completely homogeneous.
Wrap in plastic wrap and chill for at least 20 minutes and up to a day.
Roll out your dough to a 1/4 inch thickness and place in pan.
Alternately, press dough into pan.
Prick all over with a fork and freeze for at least 10 minutes.
Preheat oven to 350 degrees F.
Combine 3 tablespoons sugar, 2 tablespoons almond flour, and a pinch of salt.
Using the back of a spoon, smush the tablespoon of softened butter into the dry mix until it resembles coarse crumbs.
Remove your crusts from the freezer and arrange your fruit.
Sprinkle the fruit with the sugar mixture, sparingly if you want your design to show through.
Bake for 35 to 40 minutes, until the fruit is juicy and the crust is golden.
Serve with the simplest vanilla ice cream, below.
1/2 a vanilla bean
directions:
In a blender or with an immersion blender (shudder), blend all ingredients together until the vanilla bean is in tiny chunks.
Churn in an ice cream maker.
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