Prep:  15 minutes
Cook:  30 minutes + 30 minutes chilling time
Serves:  6
Average: 4 (24 votes)
This stunning layered stone fruit tart recipe is a gorgeous, seasonal dessert to serve to guests at your next summer soiree.

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Layered Stonefruit Tart
  1. Preheat oven to 180°C. Grease a 28cm tart tin
  2. Roll out pastry and place into the tin, trim the edges to fit. Prick the base with a fork and chill 20 minutes while you make the filling
  3. In a stand mixer, beat butter and sugar until pale. Mix in flour and almond meal
  4. Beat in eggs one at a time, beat well between each addition
  5. Cover until needed
  6. Remove pastry from the fridge and blind bake for 15 mins, cool base slightly, reduce oven to 160
  7. Add frangipane filling. Smooth over the top. Arrange the sliced stone fruits in even layers and bake for 30-40 mins or until cooked when tested with a skewer. Cool
  8. In a small saucepan, combine jam and 1/4 cup boiling water. Stir to dissolve the jam into a runny consistency. Brush all over cooled tart
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