Orange, Almond and Summer Fruit Tart

Serves: 6-8 Ready in: 1 Hour

Make the most of summer stone fruit in this easy tart. Ideal for using up whatever is in the fruit bowl before it gets overripe and no one fancies eating it. You can mix and match the fruit or use a combination of fresh and canned when fresh are in short supply.


  • 1 ½ sheets ready- made puff or flakey pastry or a block of puff pastry, defrosted
  • 1 egg
  • 100g sugar
  • 100g butter
  • 100g ground almonds
  • 1 ½ tbsp plain flour
  • 1 tsp vanilla essence
  • zest and juice of ½ an orange
  • 4 -5 stone-fruits, sliced – a couple of apricots, a couple of plums, a couple of peaches or nectarines…whatever you have on hand. If using peaches, peel first


Preheat the oven to 210°C. Grease or spray a baking tray with non-stick cooking spray.

Place full sheet of pastry on the tray, brush short edge with a little water and overlap with ½ sheet of pastry, pressing firmly to join, forming a rectangle. If using block pastry, roll out to approximately 33cmx23cm on a floured bench then transfer to tray.

Use the tip of a knife to carefully score a 1 cm border around the pastry like a picture frame, taking care not to slice all the way through.

Break the egg into a small bowl, whisk lightly, then brush the border with egg, reserving remainder. Prick the center portion of the pastry all over with a fork, then place tray in the oven and bake for 10-15 minutes, until pastry has puffed up but not cooked through.

While pastry is in oven make the filling. In a bowl or processor combine butter, ground almonds and sugar and beat to a paste. Add flour, vanilla, orange zest and remaining egg and mix.

Prepare the fruit – place sliced fruit in a bowl and squeeze over the orange juice.

When pastry is puffed remove the tray from the oven and using a sharp knife slice around the original score line, taking care not to cut all the way through. Use a fork to gently press the center portion of the pastry down inside the border. Working quickly spread the filling evenly inside the tart shell and scatter on the fruit.

Return the tart to the oven, reduce temperature to 190°C and bake for 35-40 minutes or until filling is lightly golden and set. It will continue to firm up as it cools.  Serve warm or cold liberally dusted with icing sugar. A dollop of cream, ice cream or Greek yogurt is an excellent accompaniment.


You could swap fresh fruit entirely for canned and add a scattering of berries too if you have them.


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