This tart has a wonderful sweet shortcrust base. It can be made with whatever fruits are in season, but the cooking times for bigger fruit such at plums or apricots will be longer.
Its REALLY easy - apart from the pastry bit. I personally make my own as it has a much lighter finish and taste, but you can also buy it and roll it out !!
Ingredients for the filling
half a cup creme fraiche
1 large egg beaten
half a tsp vanilla extract
2 tablespoons honey (pref gritty)
1 tablespoon flour.
Once you have the pastry case blind baked then you literally just throw the filling in and arrange the fruit on top. In a bowl mix the honey, creme fraiche, egg and vanilla. Mix it well with a whisk until smooth, then whisk in the flour. That is literally it !! How easy is that one !!??
I would suggest putting the fruit in the base and pouring the mixture on while the pie is on the oven shelf. That way you won't get any spillage.
Your choice of fruit will dictate how long the tart needs to bake. I baked the apricot one for about 50-60 mins at 175 C. The smaller raspberry one above they only took about 20mins. This will be a bit trial and error, and also depend on your oven. The bigger and more dense the fruit the longer it will take to cook. You may also want to put a crust protector on the sides to stop the edges burning.
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