Free-form summer fruit tart

Ingredients

• 25 g (¼ cup) almond meal
• 700 g firm but ripe stone fruit of your choice (such as peaches, nectarines, plums and apricots), halved and pitted
• 2 tbsp raw sugar
• icing sugar, to dust (optional)
• good-quality toffee or vanilla ice-cream, to serve
• 1 quantity of sweet shortcrust pastry

Instructions

Preheat oven to 200°C (180°C fan-forced).

Use a lightly floured rolling pin to roll out the pastry on a piece of non-stick baking paper to a rough rectangle about 3 mm thick. Use the paper to transfer the pastry to a large baking tray. Sprinkle the pastry with the almond meal, leaving a 5 cm-wide border around the edge. Arrange the fruit over the almond meal and then fold the pastry border up over the fruit. Sprinkle the upturned border and fruit with the sugar. Bake in preheated oven for 50-55 minutes or until the pastry is golden and crisp.

Serve warm or at room temperature, dusted with icing sugar, if desired, cut into wedges and accompanied by ice-cream.

Baker’s tip

• This tart is best served warm, but is also great served at room temperature. It will keep covered in the fridge for up to 2 days. Stand at room temperature for about 30 minutes before serving.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof: Stone fruit.