Seasonal stone fruits work brilliantly in this simple and rustic fruit tart.
- 175g granulated sugar
- 450g plums or apricots, halved and stoned
- 150g butter, softened
- 150g caster sugar
- 200g self-raising flour
- 3 organic, fresh eggs
- 1-2 tablespoons milk (optional)
- Crème fraiche or softly whipped cream, to serve
- Preheat oven to 160 celcius.
- Put sugar and 110ml water into a 25.5cm sauté or cast-iron frying pan. Stir over a medium heat until sugar dissolves, then cook without stirring until the sugar caramelises to a rich golden brown (if the caramel is not dark enough, the tart will be too sweet).
- Remove from the heat and arrange the fruit, cut side down, in a single layer over the caramel. Work fast and careful not to burn your fingers.
- Put the butter, sugar and flour into the bowl of a food processor. Whizz for a second or two, add the eggs and stop as soon as the mixture comes together. (Add the milk if the eggs are small – the mixture should be soft). Spoon over the fruit, spread gently in as even a layer as possible.
- Bake for about 1 hour. The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan. Leave to rest in the pan for 4-5 minutes before turning out. Serve with crème fraiche or softly whipped cream.