Open fruit tart

Name: Open fruit tart
Yield: 8
Ingredients: 1 cup Flour; 2 tsp Caster sugar; 100 g Butter, chilled and cut into 2cm cubes; 3 Tbsp Water, iced; 100 g Marzipan, good-quality; 50 g Butter, softened; 2 tsp Caster sugar; 1 ½ Tbsp Flour; 1 Egg; 4 pieces Fruit, seasonal fruit such as pears, peeled, cored and cut into thick slices (Main); 2 Tbsp Melted butter, for brushing; 2 Tbsp Caster sugar, for sprinkling

for 8 people

Tam West

Kathy Paterson

Food writer and stylist.

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Seasonal fruit, such as pears or feijoas, make a great fruit tart. Ensure fruit is ripe, but firm. Serve with chocolate icecream for an Easter treat.

See the rest of Kathy's 3-course Easter menu

Pastry

1 cup	Flour
2 tsp	Caster sugar
100 g	Butter, chilled and cut into 2cm cubes
3 Tbsp	Water, iced

Frangipane

100 g	Marzipan, good-quality
50 g	Butter, softened
2 tsp	Caster sugar
1 ½ Tbsp	Flour
1	Egg

Filling

4 pieces	Fruit, seasonal fruit such as pears, peeled, cored and cut into thick slices (Main)
2 Tbsp	Melted butter, for brushing
2 Tbsp	Caster sugar, for sprinkling

Directions

Place the flour with a pinch of salt in a food processor and process for 20 seconds. Add the sugar and butter and process until the mixture resembles coarse breadcrumbs. Add the iced water and process quickly until the mixture just begins to come together. (Do not process into a ball.) Tip out on to a lightly-floured bench top, quickly bring together, shape into a flat round, wrap and refrigerate for 30 minutes.
Beat the marzipan, butter, sugar and flour together in a bowl. Beat in the egg until well combined. Set aside.
Heat the oven to 200C. Line a baking tray with baking paper.
Remove the pastry from the fridge. On a lightly-floured bench top, roll the pastry into a large circle. Transfer pastry to the lined baking tray and continue rolling until the pastry is about 30cm in diameter. Return to fridge for 10 minutes, while you prepare your fruit.
Remove pastry from fridge and spread with the frangipane, leaving a 2.5cm border.
Arrange fruit in a single layer on top of the frangipane. Fold the pastry border over to contain the fruit, pleating with your fingers as you go. Be careful not to tear the pastry so the juices don't leak during baking.
Brush pastry border with melted butter and sprinkle the sugar over the fruit and pastry.
Place in the oven and bake for 30-40 minutes until the fruit has softened and the pastry is golden. Cut into wedges and serve warm with icecream.