Free-form Summer Fruit Tart with Sour Cream Pastry & Honey Cream
I shared on my Facebook page and Instagram before Christmas about this recipe and that it would grace my blog in the new year and today is that day. I made this free-form tart for a Christmas lunch with some friends. It was a balmy summers day and we headed to Melbourne’s Botanic Gardens to wine and dine. This dish is perfect for picnics.
I have been making this tart for a bout a year now. I came across it in a Cuisine Magazine last summer. I love it not only because it is easy, but its free-form and rustic nature means it will look impressive every time. You don’t have to be a super hero at pastry making to make this look good. In fact the more misshapen and cracked the pastry is – the better! The sensation of sour cream pastry is not to be missed, coupled with honey cream and fruit – ah delightful!
For this recipe I used organic strawberries, cherries and apricots from a local farmer. The shapes of these fruits will really add to the look of the tart. Sliced in half, the lucky eater will instantly connect with the shapes and flavours before it even hits their tongue.
You can substitute the fruit in this recipe for whatever you have on hand or if you are keen to experiment with a few different flavours. The last time I made this I used granny smith apples and figs. Delicious. I urge you to make it with your favourite fruit!
Free-form Summer Fruit Tart with Sour Cream Pastry & Honey Cream
Ingredients
Sour Cream Pastry
250g (9 oz) plain flour
50g (2 oz) ground hazelnuts or almonds
150g (5 oz) unsalted butter, chopped
100ml (3.5 oz) sour cream
Honey Cream
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon honey
300ml (10 oz) sour cream
Tart
50g (2 oz) ground hazelnuts or almonds
1/4 cup brown sugar
2 tablespoons cornflour
1 heaped cup strawberries, cut in half
1 heaped cup cherries, pitted and cut in half
1 heaped cup apricots, cut in quarters
Directions
Place the flour, ground hazelnuts and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the sour cream and process for half a minute until the dough forms a ball. Knead a few times and roll into a flat disk, wrap in plastic and refrigerate for 15 minutes.
Meanwhile place the sugar, lemon juice, honey and 2 tablespoons of water in a saucepan then stir over medium heat until the sugar dissolves. Boil without stirring until the mixture is a dark caramel colour. Remove from the heat and whisk in the sour cream. Set aside to cool.
Preheat the oven to 200 C (400 F). Roll out the pastry to form a 30cm (12″) round circle. Place on a non stick baking tray and sprinkle the ground hazelnuts over the pastry, leaving a 2cm border. Place the sugar, cornflour and fruit into a bowl and toss until the fruit is coated. Spoon the fruit over the pastry and hazelnuts, then fold the pastry border to form an edge.
Bake in the oven for 40 minutes or until the pastry is browned and crisp and the fruit is caramelised. Remove from the oven and let stand to cool. Serve with the honey cream.
Beautiful Tart!
Oh, with your description of this fruit tart you make me want to grab a piece! Already bookmarked for when the season comes… Needless to say, your photography is beautiful, as always.
Glad to hear that Kiki. Writing the blog is not my favourite part and sometimes I feel like I am saying the same things!
Really though, this is so easy and the results so pleasing. I usually make it when I need an impressive last minute plate for a party.
Ah, Summer–I can’t wait! And what a lovely tart.
Summer is good and nearly done for us. Need to get a few more trips to the beach in!
I am also one of those who will wait for the summer time to try this, it does look soooo tasty!!! Can we PLEASE make it when you are here in the (Canadian) summer?!
That is a fabulous idea!
I’m sure you will want to include cherries!
Great colours, Rachel! I’m always a bit adverse to cooking our summer stone fruit, as they’re just lovely in their natural, fresh state – but this looks delicious!
Yes I saturated the grass and the rug to allow the focus to be on the tart.
Yes I can see where you are coming from. The shapes and texture of the fruits are petty much perfect just as they are. It is nice to keep the shape of the fruit which a lot of tarts tend not to do.
this looks delicious! and so summer perfect! and love the honey cream to boot
and also such wonderful photography!
This recipe is so summer perfect! And you will wonder how you lived without it when you make it. So easy!! Honey cream is awesome for sure
What do you like to eat honey cream with?