|1 tsp||almonds — extract|
|170 g||butter — cold, cut into cubes|
|3||water — ice cold|
|120 ml||almonds — ground|
|500 g||fresh fruit — stoned and sliced|
|eggs — beaten|
Preheat the oven to 200 degrees C.
Place the flour and salt in a food processor. Lightly beat the egg and stir in the almond extract if used.
Add butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process).
Add the egg mixture and 2 tbsp of the water to the mixture and pulse until the dough just starts to come together. Add a sprinkle of more water if needed.
Put the dough on lightly floured surface and gently pat it together. Flatten the dough into a disk, wrap in plastic and chill for about 2 hours.
Remove the dough from the fridge and let it soften a bit to make it easier to roll out. Roll the dough into a rough circle the size of 30cm in diameter and place onto a baking sheet lined with baking paper.
Mix the almonds and sugar together and sprinkle onto the rolled out circle leaving a 2cm edge. Arrange the fruit onto the pastry.
While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit.
Make sure there are no breaks that will let juices leak but if it does it lends itself to the rustic look of the tart. Sprinkle the fruit with some sugar if needed (optional).
Brush the border with the egg wash. Bake for 45 minutes until the crust is well browned.
Remove from the oven, gently remove the baking paper and place onto a cooling rack to prevent the bottom of going soggy.
Serve warm, with vanilla ice cream or whipped cream.