Some recipes really make a baker shine, and this is one of them. It's practically foolproof, even if you're a novice, and looks like it came from your favorite bakery. The crust takes but a minute in the food processor and best of all, there's NO ROLLING REQUIRED! I don't know about you, but I don't enjoy rolling out pie crust. Here the dough is simply pressed into the pan with your fingers. Easy, right? There's oodles of fresh summer fruit in the filling and a crunchy almond crumble topping. It's become one of my favorite desserts to make this summer.
You need 2 lbs. of fruit for this tart. Use whatever combination you like, or limit it to a single variety. Choose fruit that is sweet, but not overly ripe.
Stone Fruit Crumble Tart
- 6 T. unsalted butter, chilled
- 1/2 cup sugar
- 2 lg. egg yolks
- 1-1/4 cup all purpose flour
- 1/2 t. kosher salt
Remove the butter from the refrigerator 10 minutes before you make the dough. Let it soften slightly in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium until no visible lumps of butter remain. Add the egg yolks, then the flour and salt. Mix until the dough comes together. Coat the bottom and sides of a 9 inch springform pan with nonstick spray. Using the heel of your hand, press the dough over the bottom of the pan and a little less than halfway up the sides. Try to get the bottom as even as possible so it will bake evenly. Put the pan in the freezer for 30 minutes.
- 3/4 cup whole almonds
- 1/2 cup all purpose flour
- 1/3 cup packed light brown sugar
- 1/2 t. ground cinnamon
- 1/2 t. kosher salt
- 6 T. unsalted butter, chilled and cubed
Add all the ingredients except the butter into a food processor and pulse until the almonds are broken into small pieces. Add the butter and pulse until the mixture just begins to clump together. Chill until ready to use.
Preheat the oven to 375F. Line the chilled tart with foil and cover with a layer of pie weights or dried beans. Bake the tart shell for 20 minutes, remove the foil and weights, bake for 5 - 10 minutes more until the shell is browned. Remove from the oven.
- 2 lbs. stone fruit ( I used peaches, apricots, cherries, and plums), pitted and sliced
- 3 T. sugar
- 1 T. cornstarch
- 1 t. vanilla
- 1/4 t. almond extract
Into a large bowl, add the fruit, sugar, cornstarch, and extracts. Do not make the filling too far in advance as the fruit will release too much juice. Transfer the filling to the tart shell and spread evenly. Strew the crumble topping evenly over the fruit. Bake the tart for 50 minutes, until the crumble topping is nicely browned. Cool on a rack for a few minutes, then run a knife around the outside of the tart to separate it from the pan. Let rest for 30 minutes, remove the sides of the springform and let the tart cool. Serve warm or at room temperature. This tart is best the day it is baked.
Recipe slightly adapted from David Lebovitz's book, My Paris Kitchen (Apricot Crumble Tart)
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