Stone Fruit Tarts
Ingredients
For the filling
  • 200ml creamlow fat (I used Amul Fresh Cream)
  • 1 egglarge lightly beaten
  • 1/2teaspoon almondpure extract
  • 1/2teaspoon vanilla extractpure
  • 2tbsps vanilla sugar
  • 1 1/2tbsps cornflour
  • 2tbsps almond meal apricots peaches cherries500 gms fresh stone fruit, & , pitted and sliced Fresh pitted
  • sugarConfectioners’
Instructions
For the crust:
  1. Preheat the oven to 180oC.
  2. Grease 4 6u201d tart pans.
  3. Mix together the melted butter and sugar and blend well.
  4. Add the extracts and the flours. Mix well to form a soft cookie like dough.
  5. Divide it into 4 dough balls.
  6. Evenly press each dough ball along the bottom and sides of the tart pan.
  7. Place the pans in the oven and bake until the dough is slightly puffy and set~ 15 minutes.
  8. Sprinkle the ground almonds over the bottom of the crust.
For the Filling:
  1. Whisk together the Fresh cream, egg, extracts and sugar in a bowl.
  2. Whisk in the Cornflour and almond meal.
  3. Carefully pour the filling on the baked pastry crusts.
  4. Arrange the sliced fruits and cherries on top.
  5. Bake until the filling is firm and the pastry is a deep golden brown ~55 to 60 minutes.
  6. Remove from the oven and immediately sprinkle with confectioners’ sugar.
  7. Cool the tarts
  8. Just before serving, sprinkle again with confectioners’ sugar.
  9. .
Recipe Notes

Since I have used fruits lurking in my fridge and have followed a recipe from one of my favourite blogs, these Stone fruit tarts are heading over to Nupur’s blog for Blog Bites 4