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Serves: 8
Prep time: 25 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Tamsin Burnett-Hall
Ripe stone fruits, pockets of melting marzipan and a fragrant sprinkle of fresh thyme... this easy free-form tart is the perfect dessert for stress-free entertaining
Serves: 8
Prep time: 25 mins
Total time:
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Desserts Make ahead Fruity bakes Tarts Pastry Mother's Day
Nutritional information (per serving)
Calories
420Kcal
Fat
24gr
Saturates
8gr
Carbs
41gr
Sugars
18gr
Fibre
4gr
Protein
7gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 x 500g block shortcrust pastry
- 6 plums (about 450g)
- 4-5 peaches or nectarines (about 500g)
- 1 tsp lemon thyme leaves (or regular), plus extra to garnish
- 1 egg white, lightly beaten
- 25g ground almonds or semolina
- 2 tbsp clear honey
- 4 sugar cubes, slightly crushed, or 2 tsp granulated sugar
- 75g marzipan, cut into small dice
Step by step
Get ahead
Prepare to the end of step 5 up to 4 hours ahead and chill. Allow an extra 10 minutes baking time, prior to adding the marzipan.
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Remove the pastry from the fridge about 30 minutes beforehand. Preheat the oven to 220°C, fan 200°C, gas 7.
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Halve and stone the plums and peaches, then cut each half plum into 3 wedges, and each half peach into 4 wedges, and put in a bowl. Add the thyme and toss together.
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Shape the pastry into a thick disc, then roll out on a floured surface to a circle roughly 35cm in diameter. It doesn’t need to be a perfect circle; uneven edges add to the rustic look. Transfer to a large baking tray lined with baking paper.
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Lightly brush the centre of the pastry with beaten egg white, leaving a border of about 4cm all around. Sprinkle with the ground almonds or semolina, which will absorb the juices from the fruit. Pile the fruit on to the tart, leaving the border free.
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Drizzle with about 1 tablespoon of the honey, then fold in the sides of the pastry, pinching into pleats, as needed. Brush the exposed pastry with egg white and scatter the sugar over this border.
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Bake in the oven for 15 minutes, then scatter the marzipan over the filling and bake for a further 10-15 minutes until the pastry is crisp and golden and the fruit is tender.
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Let the tart rest for at least 10 minutes. Warm the remaining honey and brush it over the fruit to give it a lovely gloss, then scatter over the extra thyme.
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Serve slightly warm, or at room temperature, with clotted cream, crème fraîche, or ice cream.
Tip
For an even easier tart – in a rectangular format – use a sheet of ready-rolled shortcrust pastry. Simply unroll the sheet of pastry, then continue as with the main recipe. Serves 6-8.
