Summer Fruit Tart

I saw this tart on the cover of the latest Donna Hay magazine and knew I had to make it. Given that I have a house bursting with summer fruit, freshly picked berries and am always (always) prepared to make pastry... it was a no brainer. Not to mention a couple of baby birds (aka my sons) who are always (always) ready to eat ... I wonder where they get that from? (Shrugs IDK)

Summer Fruit Tart

slightly adapted from here

For the Pastry:

225g plain flour (I use Tipo "00")

55g caster sugar

100g cold unsalted butter

Good pinch of salt

2 teaspoons apple cider vinegar

60ml iced water

1 teaspoon vanilla extract

For the Filling:

40g almond meal

600g stone fruit, stones removed and cut into wedges (I used a mixture of white peaches, apricots and red plums)

250g fresh blueberries

55g vanilla sugar.plus 1 tablespoon extra for sprinkling

1 egg, lightly beaten

Make the Pastry:

Put the flour, sugar and butter into a food processor and blitz until it resembles breadcrumbs. Add the vinegar, water and vanilla and process until a dough forms. Turn out onto a work surface. bring it together into a ball and wrap it on plastic wrap. Chill in the refrigerator for an hour.

Make the Tart:

Preheat the oven to 200C. Line a baking sheet with baking paper. Set aside.

Put the stone fruit, blueberries and vanilla sugar into a large mixing bowl and toss to mix. Set aside.

Roll the pastry out between two sheets of baking paper until it is about 34cm round. Place it on the prepared baking sheet and sprinkle with the almond meal, leaving a 5cm clearance around the edges. Pile the fruit mixture on top of the almond meal, leaving any juice that has collected in the bowl (you don't want your pastry to go soggy). Fold the border of the pastry up, creating a rim, roughly crimping as you go. Brush the pastry edges with the egg and sprinkle with the extra vanilla sugar. Refrigerate for 10 minutes to firm it up.

Bake for 35 - 40 minutes until the pastry is golden