Sweet peach and plum tart for sharing with special friends.
Whether it's for a special occasion, or just a gathering of your best friends, this peach and plum tart makes the perfect treat to share. Sliced, sweet fruit over a layer of frangipane on a crisp and flaky puff pastry crust will impress everyone at the table.
To make this recipe super easy, I like to use a sheet of frozen puff pastry for the crust. Once thawed the pastry will still need to be kept cold. So, if at anytime while you are working with the pastry it seems to be getting warm and becoming less cooperative, put it back in the refrigerator for 15 minutes or so to stiffen up again.
Traditionally, frangipane (an almond-flavoured cream or paste) is made with, well, almonds. So, if you don't have any pecans on hand it is a safe substitute to go with the classic. I prefer the taste of pecans and they breakdown in the food processor faster.
After macerating the peaches and plumbs reserve any juice that resulted. This can be drizzled over the top for a juicy finish. Alternately, a little sprinkle of demerara sugar is lovely as well.
(Makes 12 servings)
1 sheet frozen puff pastry, thawed but cold
1/2 cup monk fruit sweetener (or granulated sugar), for dusting
2 tablespoons unsalted plant-based butter, melted
1, 1/2 cups toasted pecans
2/3 cup monk fruit sweetener (or granulated sugar), divided
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
4 large freestone peaches, destoned and thinly sliced
2 black plums, destoned and thinly sliced
juice of 1 small lemon
egg wash (1 egg beaten with 2 teaspoons water)
demerara sugar (optional)
Preheat the oven to 400°F / 200°C. Have a sheet pan ready for use.
Place a 16-inch x 12-inch sheet of parchment paper on a flat work surface the spread 1/4 cup of sweetener in an even layer on top. Lay out the thawed sheet of puff pastry. Dust the top of the pastry with the remaining 1/4 cup of the sweetener, then using a rolling pin, roll out the pastry until it reaches a rectangle roughly 16-inches x 12-inches / 40cm x 30cm. Transfer the pastry dough to the sheet pan. Lightly brush a 1-inch strip along each edge with egg wash. Fold the edges inward about 1-inch to cover the egg washed area. Refrigerate while preparing the fruit.
Place the butter into a small, microwave-safe bowl and melt for 30 seconds in a microwave. It need only be about 80% melted when it is removed. If after 30 seconds it isn't at that point, heat for an additional 10 seconds. Remove from microwave and set aside.
In a food processor combine the pecans, 1/2 cup sweetener, and salt. Pulse several times to break the pecans down to a fine grind. Add the eggs, both extracts, and the melted butter. Process until creamed then set aside.
Wash, then thinly slice the peaches and plums, discarding the stones. Place the peach and plum slices in a large bowl and pour over the lemon juice and toss. Sprinkle over the remaining 1/4 cup sweetener and toss again. Set stand 10 to 15 minutes, tossing every 5 minutes.
Take the pastry from the refrigerator and spread the bottom evenly with the pecan mixture. Next, add the peach and plum slices, arranging them attractively on top of the nut mixture. Leave any liquid that may have accumulated in the bowl. Brush the edges of the pastry with the egg wash.
Transfer the sheet pan into the oven and bake for 45 to 50 minutes, or until the peaches and plums are tender and the pastry is golden brown. Remove from the oven and let cool to room temperature. Decorate with demerara sugar (optional).
Nutritional Information Per Serving:
total calories = 232 | total fat = 17.29g | saturated fat = 4.04g | cholesterol = 36.56mg | sodium = 149.69mg | net carbohydrates = 32.66g | dietary fibre = 4.04g | sugars = 6.84g | protein = 4.58g