mixed stone fruit + almond tarts {gluten free}

mixed stone fruit + almond tarts {gluten free}

This pastry recipe will make twice what you need for four tarts. I usually freeze the excess because it's always worth having a little pastry in the freezer for emergencies. Or you can just double the filling recipe and make eight tarts...There's no need to blind bake the pastry before filling and so it's a relatively forgiving recipe. You can use whatever fruit you like here; I had a random assortment of apricots, a slightly ropey looking flat peach and a blood nectarine (which was undeniably pretentious but delicious). If you can find the latter, the colour is really stunning but you can use plums or berries or whatever really.

Ingredients

  • 120g (1 cup) rice flour
  • 50g (1/2 cup) ground almonds
  • 60g (1/2 cup) corn starch (corn flour)
  • 2 teaspoons sugar
  • 115g (1 stick) unsalted butter, cold and cubed
  • 1 egg, beaten
  • 2 - 3 tablespoons ice cold water
  • 115g (1 stick) unsalted butter, softened
  • 115g (1/2 cup) golden caster sugar
  • 1 egg, beaten
  • 115g (1 cup + 2 tablespoons) ground almonds
  • Zest of a lemon
  • 2 - 3 mixed stone fruit (I used a flat peach, an apricot and a blood nectarine), stoned and sliced
  • Flaked almonds
Read the whole recipe on london bakes