Stone Fruit and Strawberry Tart
INGREDIENTS
10 strawberries, hulled and sliced
4 apricots, pitted and sliced
3 peaches, pitted and sliced
1.5 cups pitted cherries, halved
1 cup packed light brown sugar
1/4 cup all-purpose flour
1 tablespoon freshly squeezed lemon juice
1 store-bought unbaked shortcrust pastry
2 tablespoons blackcurrant (cassis) jam
RECIPE
Preheat your oven to 375°F (190°C).
Roll out the shortcrust pastry and fit it into a tart pan.
Trim the edges and refrigerate while you prepare the filling.
In a large mixing bowl, combine the sliced strawberries, apricots, peaches, and halved cherries.
Sprinkle the light brown sugar, all-purpose flour, and freshly squeezed lemon juice over the fruit. Gently toss to combine, ensuring all the fruit is evenly coated.
Remove the tart pan with the shortcrust pastry from the refrigerator.
Spread the blackcurrant jam evenly over the base of the pastry.
Arrange the fruit mixture on top of the jam in an even layer.
Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the fruit is tender and bubbling.
Remove the tart from the oven and allow it to cool on a wire rack.
Serve the tart warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy this delicious and visually stunning Stone Fruit and Strawberry Tart, perfect for any occasion!
