It’s a family weekend, so I am going to cook and this tart will please everyone. This is a very tasty recipe, Mine is going to be apple which goes very well with the almonds, but you can pick any fruit you like. It is also wonderful to use the local fruit of Windsor & Essex County, so tasty and fresh! I don’t bother making my own pastry as ready made is so good, not to mention easy. My favourite is the President’s Choice brand puff pastry and I also like the phyllo pastry too.
1 PACKAGE OF FROZEN PUFF PASTRY THAWED
1/2 CUP BLANCHED ALMOND FLOUR -TO MAKE GRIND WHOLE BLANCHED ALMONDS IN A FOOD PROCESSOR
1/4 CUP OF BUTTER
1/3 CUP SUGAR
1 LARGE EGG
1/2 TEASPOON OF VANILLA EXTRACT
1 POUND OF FRUIT ON HAND, APPLES OR PEARS CHERRIES-APRICOTS-PEACHES FOR SUMMER
ROLL OUT PASTRY ON A LIGHTLY FLOURED SURFACE IN WHATEVER SHAPE YOU PREFER TO A 1/4 INCH THICKNESS.
ROLL UP THE EDGES TO FORM A CRUST TO HOLD FILLING.
TRANSFER TO A BAKING SHEET AND CHILL FOR 3O MINUTES.
HEAT OVEN TO 425 DEGREES.
REMOVE PASTRY FROM FRIDGE AND PRICK ALL OVER WITH A FORK
COMBINE BUTTER, SUGAR, ALMOND FLOUR, ALMOND EXTRACT AND EGG AND MIX
SPREAD ON TO PASTRY SURFACE EVENLY. TOP WITH THE FRUIT.
BAKE 25 MINS OR UNTIL DONE.
SPRINKLE WITH SUGAR.
SERVE WARM ALONE, A LA MODE, THICK YOGURT OR WITH CREAM.