FRUIT TART

THE PERFECT WAY TO UPCYCLE TIRED FRUIT!!

SWEET, SHORT CRUST PASTRY
(NB. YOU CAN BUY FROZEN PASTRY, BUT HOMEMADE IS ALWAYS BEST!)
INGREDIENTS:
1 CUP PLAIN FLOUR
75g (3 TBSP) FRIDGE COLD BUTTER
¼ CUP BROWN SUGAR
1 EGG YOLK
1 TBSP WATER

FILLING INGREDIENTS:
1 CUP ALMOND MEAL
2 TBSP PLAIN FLOUR
2 EGGS
½ CUP BROWN SUGAR
½ CUP BUTTER
3X CUPS OF FRUIT (CHOOSE ONE SEASONAL FRUIT OR A COMBINATION OF FRUITS)

FRUIT SUGGESTIONS: 
STRAWBERRIES/ BLUEBERRIES / APRICOT / APPLE/ PEAR / PLUM/ RHUBARB. 

GARNISH WITH NUTS OR SEEDS:
SUCH AS: FLAKED ALMOND, PISTACHIO, PECAN NUTS, OR CHIA SEEDS

UTENSILS:
WHISK, ROLLING PIN, MIXING BOWL, LARGE SPOON OR SPATULA, PASTRY BRUSH, TABLESPOON, MEASURING CUP, KNIFE, ROUND BAKING TIN, BAKING PAPER (OR CUPCAKE CASES +CUPCAKE BAKING TRAY -FOR SINGLE-SERVE TARTS)

METHOD:
SHORT CRUST PASTRY:
POUR THE FLOUR INTO A MIXING BOWL, THEN ADD THE BUTTER, CUT INTO SMALL CHUNKS.
WITH YOUR FINGERTIPS (AND CLEAN HANDS!) GENTLY RUB THE BUTTER UNTIL THE MIXTURE RESEMBLES BREADCRUMBS. 
STIR IN THE SUGAR, THEN THE YOLK + WATER. 
SQUEEZE THE MIXTURE INTO A FIRM BALL AND LET CHILL IN THE FRIDGE FOR 30MINS. 
OVEN:
PREHEAT THE OVEN (FAN SETTING) AT 190 DEGREES CELCIUS.
USING A DUSTING OF FLOUR, ROLL OUT THE PASTRY INTO EITHER A LARGE CIRCLE OR SMALL ONES, DEPENDING ON IF YOU ARE MAKING ONE LARGE FRUIT TART OR SINGLE SERVES (‘TARTLETTES’ IN FRENCH!)

FILLING: 
REMOVE THE STONES OR CORES OF YOUR CHOSEN FRESH FRUIT (IF APPLICABLE) AND SLICE.
IN A MIXING BOWL, WHISK THE BUTTER AND SUGAR UNTIL PALE.  ADD THE EGGS, FLOUR, AND ALMOND, WHISKING AFTER EACH ADDITION.  POUR THE TART FILLING ONTO THE PASTRY BASE.
PLACE THE SLICED FRUIT ON TOP OF THE FILLING, LEAVING A 3CM BORDER AROUND THE EDGE.
FOLD THE PASTRY DOUGH OVER THE FRUIT (THIS MAKES THE TART LOOK BEAUTIFUL AND RUSTIC!)
FINALLY, USING A PASTRY BRUSH, PAINT SOME MILK OVER THE FOLDED DOUGH, SO IT TURNS GOLDEN.
BAKE:
COVER THE TART WITH ALUMINIUM FOIL (SO THE PASTRY DOES NOT COOK TOO QUICKLY) AND BAKE. AFTER 15 MINUTES REMOVE THE ALUMINIUM FOIL.
BAKE FOR ANOTHER 10 MINUTES OR SO, UNTIL THE PASTRY IS GOLDEN AND THE FRUIT, SOFT.
REMOVE FROM OVEN AND LET COOL. DUST WITH ICING SUGAR AND NUTS OF YOUR CHOICE.

SERVE WITH A DOLLOP OF WHIPPED CREAM OR VANILLA ICE-CREAM.

RECYCLING HACK:
ALUMINIUM FOIL IS RECYCLABLE IN QUEENSLAND, IF THE AMOUNT OF FOIL SCRUNCHED IS AT LEAST THE SIZE OF AN ADULT FIST!