About the Recipe
A very simple and rustic dessert to make that you can enjoy hot from the oven or reheated the next morning for a special breakfast. Have some fun with the variety of California stone fruit on the market to make your own creation
Ingredients
Pastry
1 ¼ cups plain flour
2 teaspoons sugar
Pinch salt
100g unsalted butter, cut into small dice and chilled
¼ cup iced water
Frangipane
¾ cup almond meal
¼ cup sugar
2 tablespoons butter, room temperature
1 teaspoon cognac, rum or vanilla
To assemble
4-6 stone fruit of choice – nectarine, peach, plums, seeded and sliced
2 tablespoons melted butter
2 tablespoons sugar
Preparation
Heat oven to 190°C. Line a baking tray with parchment.
To make pastry, mix flour, sugar and salt together in a stand mixer with the paddle attachment, or a food processor. Add butter and process until the mixture looks like small pea sized crumbs. Add water and process just until dough comes together. Transfer to a floured board, and gently work dough into a disc. Wrap in plastic and refrigerate for 30 minutes or overnight.
To make frangipane, place all the ingredients into a food processor and puree until smooth.
Lay pastry on a large floured board and roll out to a 35cm disc. Trim edges to make a clean circle. Spread frangipane over base leaving a 4-5cm border. Arrange fruit in a circular pattern over the frangipane. Fold pastry over the fruit to form a pleated rim, then brush melted butter over the pastry and fruit. Sprinkle with sugar.
Bake for 30-35 minutes or until pastry is golden brown. Slide onto a wire rack to cool, and enjoy warm with cream or ice cream.