Apricots, Peaches, Cherries, Mangoes, lychees; its the season for all these wonderful fruits. Usually, I enjoy my fruits in their natural form, as it is; with cooking or baking.A batch of peaches I bought some time back was very sour and was just lurking around in the fridge. I was thinking of ways to use-up the fruits when I saw Deeba’s post about these gorgeous tarts. The fate of my sour peaches was sealed; they along with a handful of cherries and apricots were baked to make these delectable tarts.
The other thing which attracted me to the recipe was the use of Buckwheat flour for the crust. Buckwheat Flour had been on my wishlist for quite some time. I happened to mention this in one of my comments on Deeba’s blog and Viola! my wish was granted! A few days later I received 2 packets of Buckwheat flour all the way from Gurgoan from this gorgeous girl! Thanks a lot Deeba for the BW flour and for all the inspiring recipes!
Here’s the recipe for the Stone fruit tarts
Original recipe on PAB here
For the crust
1/2 cup unsalted butter, melted and cooled (I used salted butter and skipped the addition of sea salt)
- 1/2 cup vanilla sugar
- 1/4 tsp almond pure extract
- 1/4 tsp vanilla extract pure
- 1/2 tsp sea salt fine (skip if using salted butter)
- 1 cup all-purpose flour
- 1/4 cup buckwheat flour
- 2 tbsps almonds finely ground unblanched
- 200 ml cream low fat (I used Amul Fresh Cream)
- 1 egg large lightly beaten
- 1/2 teaspoon almond pure extract
- 1/2 teaspoon vanilla extract pure
- 2 tbsps vanilla sugar
- 1 1/2 tbsps cornflour
- 2 tbsps almond meal apricots peaches cherries 500 gms fresh stone fruit, & , pitted and sliced Fresh pitted
- sugar Confectioners'
- Preheat the oven to 180oC.
- Grease 4 6u201d tart pans.
- Mix together the melted butter and sugar and blend well.
- Add the extracts and the flours. Mix well to form a soft cookie like dough.
- Divide it into 4 dough balls.
- Evenly press each dough ball along the bottom and sides of the tart pan.
- Place the pans in the oven and bake until the dough is slightly puffy and set~ 15 minutes.
- Sprinkle the ground almonds over the bottom of the crust.
- Whisk together the Fresh cream, egg, extracts and sugar in a bowl.
- Whisk in the Cornflour and almond meal.
- Carefully pour the filling on the baked pastry crusts.
- Arrange the sliced fruits and cherries on top.
- Bake until the filling is firm and the pastry is a deep golden brown ~55 to 60 minutes.
- Remove from the oven and immediately sprinkle with confectioners' sugar.
- Cool the tarts
- Just before serving, sprinkle again with confectioners' sugar.
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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
Definitely a good way to put those fruits to use, and a change from eating them fresh. 🙂
Looks gorgeous.
Thank you for baking from my blog M, and for the sweet mention. Can see you’ve had a royal fruit party here. Your tarts look absolutely yum! Am glad you were able to use the buckwheat flour. xo
Thank you for a gorgeous entry!
And here I have buckwheat flour lurking in my kitchen for ages- now I have an idea of what to do with it.
Madhuli- the only thing I would say is to re-write the recipe in your own words, and not copy it verbatim from PAB. Thanks!
Looks so good, never heard of Stone fruit before, must taste great. Enjoy! 🙂
Wow, they look so good and cannot imagine that you can use BW flour in these, wonderful !!! 🙂
the tarts look absolutely gorgeous….I was tempted when i saw them on Deebas blog and now Im pretty sure i have to try them..
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🙂 Do try them. They are absolutely yummy!