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?