Stone Fruit Almond Tart (2024)

Ingredients

Scale

Almond Crust:

• 1 cup gluten free all-purpose flour or regular all-purpose flour if not gf (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
• 3/4 cup Super-Fine Almond Flour
• 2 tablespoons flaxseed meal
• pinch of salt
• 1/4 cup butter or Coconut Oil, softened
• 2–4 tablespoons honey or pure maple syrup, just enough for dough to come together

Filling

• 1 tablespoon softened butter (can be dairy free) or Coconut Oil
• 1/4 cup honey or pure maple syrup
• 1 cup Super-Fine Almond Flour
• 2 tbsp gf all-purpose or regular all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
• pinch of salt
• 1 teaspoon Vanilla Extract OR 1/2 teaspoon almond extract, optional
• 2 eggs
• 2–3 pounds ripe but firm mixed stone fruit, halved, pitted, and thinly sliced (I used peaches, white peaches, plums, apricots, and black velvet apricots)

Cook Mode Prevent your screen from going dark

Almond Crust:

1. In a large bowl, mix together flours, flaxseed meal and salt. Cut in butter/coconut oil until well incorporated, flour mixture is crumbly and no large chunks remain. Add honey or maple syrup, a tablespoon at a time, and stir together. Add just enough needed for crust to hold together (to press into the pan). It should stay together when pressed between your fingers.
2. Press the crust mixture into the bottom and up the sides of a greased 9-10″ fluted tart pan (mine is 10″). Prick all over with a fork and place into the freezer for 15 minutes. Preheat the oven to 350F. Place the tart pan onto a baking sheet before placing in the oven. Bake the crust for 10-12 minutes, remove and let cool.

Filling:

1. Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well combined and smooth. Pour into the tart crust and top with stone fruit flowers or slices and bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is tender.

Stone Fruit Roses:

1. Tip: Be aware that the rose making process took me about an hour. It may take your more or less time, but this is definitely the most time consuming part of this dessert. You can begin making the roses in advance if you have little shallow cups to hold them in place. Also, I didn’t peel my fruit because I wanted the color of the skin to show, but it does cause a bit of difficulty when cutting slices (the thicker slices are a bit stringy). For easier slicing, use a very sharp knife.
2. To begin, cut your fruit in half, remove the pit and place one of the fruit halves cut side down (horizontally) on your cutting board. Using a very sharp or serrated knife, begin making very thin (1/8″) slices. Remove the two end cuts and being to fan out the slices into a long line of overlapping slices. See above photo collage for reference. Starting at one end, begin rolling the slice into a tight spiral, using both hands to keep the petals together. I found this video helpful (she uses both halves, but just use 1 half). Keep in mind the more crispy the fruit and thick the slices are cut, the more difficult it will be to roll. Thin slices and the softer fruits (plums & nectarines) will be much easier. Don’t worry if it’s not perfect or if you don’t use all of the slices. You can add slices to the rose after you place it in the tart to make it look more full. I tried to distribute colors and sizes too, but feel free to place them wherever you want. As you roll the roses, place them on the filling in the tart, which will help them to stay in place. Continue to roll roses until the tart is filled.