No rolling required!
Utensils: Requires a 23cm fluted tart tin
Serves:6 - 8
1x 375g Spelt Wholemeal Butter Puff Pastry
100g unsalted butter, softened
100g coconut sugar
1 tablespoon pure cornflour
1 large egg
150g almond meal
½ teaspoon salt
zest of one lemon
6 medium sized peaches, plums or nectarines
Flour for dusting
1 tablespoon honey
Preheat oven to 180c fan-forced (200c non-fan).
Lightly dust workbench and pastry with flour. Line a 23cm loose based tart tine with pastry. Place in fridge while you prepare the filling.
Using a hand held mixer, processor or Thermomix, cream the butter and sugar until it turns a pale brown colour. Sprinkle mixture with cornflour, add the egg and beat for a few seconds until combined. Gently fold in the almond meal, salt and lemon zest until combined.
Fill tart with almond mixture. Cut fruit into eighths or sixths depending on size. Place the slices cut side up on top of the almond mixture. Place tart tin on a baking tray in the oven and bake for 40 to 45 minutes or until the filling has set. Remove from oven and set to one side to cool (allow at least 1 hour). Remove from tart tin and transfer to a serving plate. Heat the honey and drizzle over the peaches before serving.
Note: We no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Butter Puff Pastry is a great alternative.