Summer Stone Fruit Tart
Ingredients
TO MAKE THE SOUR CREAM PASTRY
- 200g butter
- 250g plain flour
- 125mL Bulla Sour Cream
- 1 egg yolk
To make the FILLING
- 3 peaches, cut into wedges
- 3 nectarines, cut into wedges
- 125g raspberries
- 1/4 cup caster sugar
- 1/2 cup almond meal
- 1 egg, lightly beaten
- 1 Tbsp raw sugar
TO SERVE
- 200mL Bulla Dollop Cream
Cooking Directions
- To make the pastry, pulse the butter and flour in a food processor until the mixture resembles breadcrumbs. Add Bulla Sour Cream and pulse until the dough just forms a ball. Wrap dough in cling wrap and refrigerate for 20 minutes.
- Preheat oven to 180°C (160°C fan forced).
- Combine peaches, nectarines, raspberries and sugar in a bowl.
- On a lightly floured surface, roll pastry out to a rough circle, around 35cm diameter.
- Place on a lined baking tray. Sprinkle over the almond meal, leaving a 5cm border. Pile the fruit filling in the middle, spreading over the almond meal. Fold the pastry edges over the filling, pressing lightly to seal.
- Brush pastry with egg yolk and sprinkle with raw sugar.
- Bake tart for 35-45 minutes, until pastry is golden and fruit is cooked.
- Serve straight from the oven topped with a heaped spoonful of Bulla Dollop Thick Cream.
Ingredients
TO MAKE THE SOUR CREAM PASTRY
- 200g butter
- 250g plain flour
- 125mL Bulla Sour Cream
- 1 egg yolk
To make the FILLING
- 3 peaches, cut into wedges
- 3 nectarines, cut into wedges
- 125g raspberries
- 1/4 cup caster sugar
- 1/2 cup almond meal
- 1 egg, lightly beaten
- 1 Tbsp raw sugar
TO SERVE
- 200mL Bulla Dollop Cream