Stone Fruit Tart

I am always on the search for the perfect little pastry that reminds me of the patisseries in Paris. After wandering around bakeries and cafes in fancy little towns, and still not finding something that would satisfy me, I decided to make my own. I hadn't really found a good recipe before that really made my mouth water. But then after seeing this recipe, from a book on Paris nonetheless, I knew I had to make it. 

It is seriously amazing. The crust has just a hint of almond and the crisp of a sugar cookie but still the texture of a tart crust.  The filling! The fruit! It all just works. 

The almond in the filling, such a great flavor and is offset by the tart fruit. The apricot tart was my favorite one, the sweet crust and the somewhat tangy apricots was a great combination. Try it with lots of types of fruit! I think figs will be my next go, lots and lots of figs.

My short little trip to Monterey was a nice break. I just walked around the water, looked at the shops on Cannery Row then got to wonder Carmel while the boys went spear fishing. They caught things, fishy things and one caught an eel, but I couldn't really bear to look. But they were very proud so I am proud of them for their catches! Made another visit to The Cheese Shop in Carmel, well two visits to be exact. One for a snack and then a final trip for snacks for the road. They just love to give you samples there too, I walked in just asking for their amazing triple cream brie and the worker gave me samples of just about everything else. I asked what the saltiest cheese they had was and he gave a sample of a 1 year aged Pecorino, I can't remember the exact name, but it was amazing. So salty, dry, crumbly, I just wanted the whole wheel.

The photo above is my favorite! Maybe a good addition to the upcoming shop? I finally got a new cord to my laptop, 85 dollars later... :( but now at least I can start working on it again. 4th Macbook cord in 3 years, doesn't that sound strange to anyone? Well the people at the Apple store just said, Well you didn't buy the Apple Care so we can't help you at all, go buy a new one. 

stone fruit tart

Pastry
8 tbsp (114g) butter, melted & cooled
1/2 cup (100g) sugar
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp sea salt
1 1/4 cups & 1 tbsp (164g) flour
2 tbsp almond flour plus more for sprinkling
Filling
1/2 cup (118ml) heavy cream
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
2 tbsp honey
2 tbsp almond flour
1 1/2 lbs stone fruit, apricots, plums, cherries. a variety, sliced
Powdered sugar


Oven 350
Butter a 9 inch tart pan, or a variety of small tart pans. For 
pastry: Combine butter & sugar, mixing until well blended. Add 
remaining ingredients & stir until combined. Press into the 
bottom & sides of pan(s). Bake for 12-15 minutes until puffed & 
set. Sprinkle bottom of crust with additional almond flour. For 
filling: Whisk cream, egg, extracts & honey until well combined. 
Add in flour. Arrange fruit in the crusts, creating one layer. 
Pour filling over, not covering all of fruit. Place on a baking 
sheet & bake for 30-50 minutes. Small tarts will cook in less 
time. After removing from oven, sprinkle immediately with 
powdered sugar. Let cool completely, then sprinkle again with 
powdered sugar before eating.

 

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