French · Dessert
Rustic Free-Form Fruit Tart
A free-form French galette built from a short, buttery pastry folded rustically around overlapping slices of peach and plum, with a thin layer of almond flour tucked underneath to catch the fruit's juices as it bakes. The edges pleat and caramelise unevenly by design, and a final brush of warm honey gives the whole tart a glossy, sticky-sweet finish.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
360Calories
5.3gProtein
17.6gFat
47.4gCarbs
24.7gSugar
2.4gFiber
314mgSodium
56mgChol
9.3gSat Fat
212mgPotassium
29mgCalcium
1.7mgIron
0.1mcgVitamin B12
5.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Darjeeling Tea
local
Sauternes
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs.
2
Add ice water a little at a time, bringing the dough together into a shaggy disc without overworking it; wrap and chill 30 minutes.
3
Roll the chilled dough out on a lightly floured surface into a rough 20cm round, about 3mm thick, and transfer to a parchment-lined baking sheet.
4
Scatter the almond flour over the centre of the dough, leaving a 4cm border, to soak up fruit juices during baking.
5
Arrange the sliced peach and plum in overlapping circles over the almond flour layer, then sprinkle the fruit sweetener evenly over the top.
6
Fold the pastry border up and over the fruit, pleating loosely as you go to form a free-form rustic edge.
7
Brush the exposed pastry with beaten egg wash.
8
Bake at 200°C (390°F) for 28-32 minutes until the pastry is deep golden and the fruit juices are bubbling thickly.
9
Cool on a wire rack for 10 minutes, then brush the warmed honey over the fruit and pastry edge while still warm.
10
Slice in half to serve two portions, warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted, base
- 35g35g Butter, cold, cubed, fat
- 12g12g Sugar White, pastry sweetener
- 1g1g Salt, seasoning
- 15g15g Water, ice cold, dough hydration
- 90g90g Peach, sliced thin, fruit filling
- 60g60g Plum, sliced thin, fruit filling
- 15g15g Sugar White, fruit sweetener
- 10g10g Almond Flour, moisture-absorbing base layer
- 10g10g Egg, beaten, for egg wash, glaze
- 10g10g Honey, warmed, for brushing, finishing glaze, 1
