This elegant French tart highlights seasonal fresh fruit in a rich custard that is baked in a nutty pastry crust.
For a grand finish, dust it with icing sugar and serve with some sweetened whipped cream that has been lightly sprinkled with ground cardamom.
SUMMER FRUIT TART
Crust
1 cup all-purpose flour
1/2 cup ground toasted pecans
1/2 cup butter, softened
1 egg yolk
2 Tbsp granulated sugar Pinch salt
FILLING
2 cups mixed fresh seasonal fruit (any combination of raspberries, blackberries, blueberries, pitted cherries, sliced peaches)
1/2 cup whipping cream
1/4 cup all-purpose flour
2 eggs, beaten
1/4 cup granulated sugar
1 Tbsp grated lemon rind
1 Tbsp vanilla
? Pinch salt
? Whipped cream (optional)
In a medium bowl, whisk together flour and pecans. In another bowl, using a fork, mash butter, egg yolk, sugar and salt until blended; add to flour mixture. Gradually mash egg mixture into flour mixture with fork to make a dough that holds together. Press into disc, wrap and refrigerate for 1 hour.
Heat oven to 375 F with rack positioned in bottom third. Set out a 23-cm tart pan with removable bottom on a rimmed baking sheet.
Roll out pastry into a 28cm circle and fit into pan. Trim, if necessary, to leave 2.5-cm overhang; fold inside and press pastry together. Spread fruit over pastry. In a bowl, gradually whisk cream into flour; whisk in eggs, sugar, lemon rind, vanilla and salt. Pour over fruit.
Bake on baking sheet in bottom third of oven for 35 minutes or until golden and tip of knife inserted into custard comes out clean. Cool. Dust with icing sugar. Serve with whipped cream.
