Almond & Summer Fruit Tart

Homemade pie crust with the freshest crunchy almonds and summer stone fruits baked into a tart, syrupy delight!


Cooking Methods

  • Baking



Prep Time

90 minutes

Cooking Time

30 minutes



    200g flour
    30g almond flour
    50g brown sugar
    100g cold butter, cubed
    30ml apple cider vinegar
    5ml vanilla extract
    60ml ice water


    50g almond flour
    700g mixed stone fruit, stones removed and cut into wedges
    150g raspberries
    40g brown sugar plus extra for finishing
    1 egg, beaten
    Vanilla ice cream, to serve



    For the pastry, combine flour, almond flour, sugar and cold butter in a food processor.
    Pulse until the mixture looks like breadcrumbs, slowly add the apple cider vinegar and vanilla extract while pulsing. Add just enough ice water until a pastry forms.
    Form into a disc and cover with cling wrap, refrigerate for 30 minutes. Pre-heat the oven to 180°C.
    Remove the pastry from the fridge, lightly dust your work surface with flour and roll out the pastry to a thickness of about 3-4 mm.


    In a bowl lightly combine the almond flour, stone fruit, raspberries and brown sugar, arrange this mixture on the pastry leaving a 4 cm border then fold the border over to cover a part of the fruit mixture.
    Brush the pastry with the beaten egg and sprinkle more brown sugar on the dough.
    Bake for 30 minutes or until the pastry is golden.
    Serve with vanilla ice cream.


This dessert is the perfect combination between sweet and sour and served with vanilla ice cream it makes for a great summer dessert.