Open fruit tart
Photo by Tam West
Seasonal fruit, such as pears or feijoas, make a great fruit tart. Ensure fruit is ripe, but firm. Serve with chocolate icecream for an Easter treat.
See the rest of Kathy's 3-course Easter menu
- Place the flour with a pinch of salt in a food processor and process for 20 seconds. Add the sugar and butter and process until the mixture resembles coarse breadcrumbs. Add the iced water and process quickly until the mixture just begins to come together. (Do not process into a ball.) Tip out on to a lightly-floured bench top, quickly bring together, shape into a flat round, wrap and refrigerate for 30 minutes.
- Beat the marzipan, butter, sugar and flour together in a bowl. Beat in the egg until well combined. Set aside.
- Heat the oven to 200C. Line a baking tray with baking paper.
- Remove the pastry from the fridge. On a lightly-floured bench top, roll the pastry into a large circle. Transfer pastry to the lined baking tray and continue rolling until the pastry is about 30cm in diameter. Return to fridge for 10 minutes, while you prepare your fruit.
- Remove pastry from fridge and spread with the frangipane, leaving a 2.5cm border.
- Arrange fruit in a single layer on top of the frangipane. Fold the pastry border over to contain the fruit, pleating with your fingers as you go. Be careful not to tear the pastry so the juices don’t leak during baking.
- Brush pastry border with melted butter and sprinkle the sugar over the fruit and pastry.
- Place in the oven and bake for 30-40 minutes until the fruit has softened and the pastry is golden. Cut into wedges and serve warm with icecream.