About two weeks ago, I ate nectarines and plums for the very first time. This may seem a shocker for some, but here in Texas, peaches are the “big deal” fruit of the season. However, most peaches around these parts aren’t really ready until July. But the nectarines, plums, and apricots, however, are ready for the picking.
When Edgar first ate a nectarine (same time I did), he confessed that he may like nectarines more than peaches! (To that I responded that it wasn’t peach season yet, so he couldn’t really make that assessment. )
When I first ate on, I realized that I needed to turn nectarines into dessert! Stat!
When the sun comes out every year as the mercury rises, I think we all tend to stash away our chocolate desserts and reach for the fresh fruits of the seasons. Since many people I know disliked cooked fruit, I came up with this fruit tart that is only about 2/3 cooked. And given my recent efforts toward simplicity in cooking and baking, I decided to make the crust with almond meal and sweeten the entire dessert with only honey and fruit. Thus, this dessert is grain-free and wholesome. And given the simple construction of this confection, you can easily swap out portions to cater to your own tastes! Red current jam or whipped cream instead of lemon curd? Berries instead of stone fruits? Go ahead and experiment!
Summer Fruit Tart
8 oz (about 2 cups) almond meal
1/2 tsp salt
1 tsp cinnamon
4 oz (1/4 c) solid coconut oil
1 T honey
1 full recipe Lemon curd (I followed this recipe exactly. In the interest of respect for other food bloggers, I’m not listing the recipe here. Follow the link and you’ll find the original recipe!)
About 3 each nectarines and plums, pitted and cut into wedges
About 1 tbsp honey. If too thick to spread with a basting brush, thin only SLIGHTLY with warm water.
Preheat oven to 350 degrees.
In a medium bowl, combine the almond meal, salt, and cinnamon until integrated. Then add the coconut oil, in pieces, and cut it into the almond meal mixture with a fork until the mix resembles a very coarse meal. In a separate, small bowl, whisk together the egg and honey. Then add the egg mix to the almond meal mix and combine until the dough is one well-integrated ball. Set aside.
Line an 8.5×11 baking pan with parchment paper (or omit this step entirely and use a tart pan! In hindsight I think the recipe would be even better this way). You may have to cut the paper narrow to fit inside the pan. This will be used like a sling to help lift the tart out of the pan later. Take the dough and press it into the bottom of the pan on top of the parchment paper. It will be a thin crust and you may have to use a spoon to spread it.
Bake the crust for 12-15 minutes until firm and just barely turning brown on the edges. Allow the crust to cool on a cooling rack for an hour.
Once cooled, apply the full lemon curd recipe on top of the crust. It will be a little runny. It’s okay. Call it rustic and lick the curd off your fingers when nobody is looking.
Arrange the nectarine and plum wedges in a pretty pattern on top of the curd. Then brush honey on top of the fruit to glisten!
Refrigerate until ready to serve.