Stone fruit and crème fraiche tart
21st February 2011

Stone fruit and crème fraiche tart

By Lauren Photography by Adam

It would seem I’m a bit of a stone fruit fiend. Last week I was at the veggie shop and I couldn’t resist buying soft, ripe apricots – I bought two kilos and there isn’t one left in our fruit bowl! I guess I figure that while the going is good I had better dive right on in and make the most of these seasonal sweet treats.

Summery stone fruit combines with orange and crème fraiche to make this tart perfect for taking along on a picnic or to a barbeque. While there are a few steps involved, it is really simple to make. You cake bake the pastry and frangipane, and roast the fruit in advance. Simply assemble just prior to serving.

Store bought pastry works just fine, but it is so satisfying to make your own. The secret to a good pastry crust: chill, chill, chill! Pastry doesn’t like to get hot and sweaty. I have adapted the pastry from Sara’s spring frangipane tart as I find it makes a great, fine crust and well, why re-invent the wheel eh?


  • Pastry
  • 65g butter
  • 50g icing sugar
  • 130g flour
  • 1 egg yolk
  • 2 tbsp water
  • Frangipane
  • 100g butter
  • ½ cup caster sugar
  • 2 eggs
  • 2 tbsp flour
  • 1 tsp vanilla
  • 140g ground almonds
  • Cream filling
  • 150 ml cream
  • 250g crème fraiche
  • 1 tsp vanilla
  • 2 tbsp icing sugar
  • Finely grated zest of half an orange
  • Roasted fruit
  • ~750g stone fruit of your choice– I used 4 nectarines, 3 peaches and 4 apricots
  • 2 tbsp brown sugar
  • ¼ cup orange juice
  • ¼ cup rum


  • Pastry
  • 1. Blend the very cold butter with the icing sugar and flour in a food processor.
  • 2. In a separate bowl beat the egg yolk with the water.
  • 3. Slowly pulse the egg yolk mixture into the butter and flour mixture. Mix until it is just coming together, then turn out onto a floured surface and knead a little to form a ball.
  • 4. Wrap in cling film and chill in the fridge for at least 30 minutes.
  • 5. Once chilled, pre heat oven to 180ºC. Roll pastry out to approximately 2-3mm thick and use to line a 28cm loose bottom tart tin. Chill in the freezer for 10 minutes.
  • 6. Blind bake the pastry for 12 minutes, then set aside while you prepare the frangipane:
  • Frangipane
  • 1. Cream softened butter and caster suagar until very pale.
  • 2. Add eggs, flour, vanilla and ground almonds. Beat until smooth.
  • 3. Smooth into blind baked pastry shell and bake for 30 minutes until pastry is crisp and frangipane is golden.
  • 4. Set aside to cool.
  • Cream filling
  • Whip cream until thick, then add crème fraiche, vanilla, icing sugar and orange zest and whip until light and fluffy. Chill until ready to serve.
  • Roasted fruit
  • 1. Preheat oven to 180ºC on Bake
  • 2. Halve stone fruit and place cut side up in a roasting dish. Sprinkle over brown sugar and pour over orange juice and rum.
  • 3. Roast stone fruit until just tender – time required will depend on both the size and ripeness of your fruit. My peaches and nectarines took 15 minutes and apricots just 10 minutes.
  • 4. Reserve the syrup to drizzle over the finished tart.
  • 5. Cool to room temperature.
  • To assemble
  • When ready to serve, spoon cream filling into the pastry case and smooth to edges.
  • Arrange roasted fruit on top of tart and drizzle syrup over.


  1. Oh what a gorgeous combination of flavors. The look is stunning too. Thanks for sharing this tart!

  2. Lauren

    Thanks Xiaolu! It is super delicious – I really do recommend you try it. Thanks for reading.

  3. What a beautiful tart! I can only imagine how good this might taste (I have a few months to wait for stone fruit in Minnesota). And the crust is just how I like it; thin and crisp. I will be bookmarking this recipe for the upcoming summer months!

  4. Lauren

    Thank you for your kind words Eileen! We are lucky that it is stone fruit season here in New Zealand right now – I am loving it :) Definitely one to bookmark for the Northern Hemisphere summer.

© Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2018 unless indicated otherwise. All rights reserved.