Stone Fruit Tarts (GF)
Hello good morning! It's now been a few days since we've been back home and we've already managed to reinstall the dirty dish mountain in our sink (it's art) and somehow there's broccoli rabe on the ceiling (maybe also art) and laundry in piles around the house (definitely not art). Fox is a fan of that last one though because he seems to think each little pile is a personal bed for him to curl up in so now all of our clothes will be covered in Fox hair. We're maybe not living our best life, OK!!!
Between accidentally destroying our home and removing all of Fox's hair from our velvet onesies, we've also been picking out dream homes in LA because we've got our hearts set on being Cali-girls like Katy Perry in that one music video. Anyone want to put us up in a cheap apartment in Silver Lake in exchange for baked goods and cuddles from a cute puppy?
Ok ok ok but other than all of that we've also been doing a lot of fun food bloggy stuff like testing almond flour tart recipes and searching the entire city of New Orleans for figs because somehow there is a FIG SHORTAGE. The great fig shortage of 2016, apparently. Regardless of the #figfamine and current #figmergency we're having, these almond flour tarts don't involve figs so all is fine in the world for today.
Instead, these tarts are all about stone fruit (plums, nectarines, peaches, etc) and they're about as simple as you can get without pushing over into basic bitch category. We're talking just three main components: almond flour crust, vanilla whipped cream base, and cut fresh stone fruit. They're chewy and crunchy and sweet and subtle and simple. I just had an idea that we should make a REALLY big one and put ourselves in it and and call it "Stoned Fruit Tarts." Is that funny? No? Ok. Well there's a recipe for these guys below and I'm really hoping they make it onto your late summer dinner party spread one day soon!
Stone Fruit Tarts
prep time: 15 minutes // inactive prep time: 1 1/2 hours// cook time: 15 minutes
Makes 1 (9" )tart or 3 - 5 mini tarts
Almond Flour Crust
- 2 cups Bob's Red Mill almond flour
- 2 tablespoons frozen butter
- 1 egg, vigorously beaten
- 1/4 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Whisk together the almond flour, cinnamon, and salt in a medium mixing bowl. Set aside
- Use a box grater to grate the frozen butter over the almond flour and a pastry cutter or fork to blend it into the flour, until it resembles coarse meal.
- Whisk the almond extract into the beaten egg and drizzle the mixture evenly over the flour and use your fork again to combine it all, forming a loose dough (basically it should stick together when you pinch it, but it will still crumble very easily).
- Transfer your dough onto a sheet of plastic wrap and form it into a log (see above photo). Tightly wrap with plastic wrap and let chill in the fridge for about one and a half hours, or until ready to use.
- Preheat your oven to 375 degrees and remove the dough from fridge.
- Let the dough stand at room temperature for about ten minutes before pressing into tart pan(s).
- Bake for 10 - 15 minutes until the edges are golden. Remove from the oven and let come completely to room temperature before using in this recipe.
- 1 cup heavy whipping cream
- 1 vanilla bean
- 1 tablespoon white sugar
- 1 1/2 cups chopped mixed stone fruit
- Mint for garnish
- Once your tarts have cooled or you've gone behind our backs and bought store-bought crust (girl I feel u), place the cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use a hand-held mixer and place everything into a large mixing bowl. You could also do this by hand with a whisk if you're feeling ambitious.
- Whisk the ingredients on medium-high speed until you've got stiff peaks, meaning the whipped cream is sturdy.
- Use a paring knife to cut the vanilla bean in half and scrape out the insides and gently fold them into the whipped cream with a rubber spatula.
- Scoop even amounts of the cream into your prepared tarts, top with cut stone fruit and mint. Serve pretty much immediately!
Thanks so much to Bob's Red Mill for sponsoring this post! We used their almond flour to make these tarts gluten free and it's soooo dope. As always, all opinions are our own and thanks to you guys for supporting the businesses that keep Probz This alive and sugar-high!