Alan Morgan Breakfast table 1500x275

Rustic tart with cherries 3

Use whatever fruit is in season. I used 3 pears, 2 nectarines and a medium sized freezer carton of frozen mulberries the first time I made it but have done it with lots of different fruits since. The fruit in the photo was sour cherries. You need enough fruit to mound up generously because it shrinks a bit when cooked.



1 quantity of good short crust pastry

fruit for filling

sugar to sweeten the fruit

1 Tb cinnamon sugar

almond meal

1 egg white for glazing


Slice and sprinkle with sugar and cinnamon. How much sugar you need depends on the sweetness of the fruit.

Make the pastry, shape into a disc, wrap in plastic film and refrigerate for 15 minutes.

Pre-heat the oven to 200°C and place a baking tray in it to heat up.

Tear off 2 sheets of baking paper.

Remove the dough from the refrigerator and place on one of the sheets of baking paper. Cover with the other sheet and use a rolling pin to make an oval shape about 25 x 35 cm in size.

Leaving a 4 cm edge to fold up over the fruit, sprinkle the rest of the pastry with almond meal to about ½ cm depth.

Using a perforated spoon, pile the fruit on top of the almond meal.

Fold the pastry edges up around the fruit, pinching every now and again to hold it in shape. Sprinkle the top with a bit more cinnamon sugar.

Use the egg white to glaze the pastry edges.

Carefully remove the hot oven tray from the oven.

Using the baking paper for support lift the tart onto the oven tray and place it back in the oven. (Alan took 2 corners and I took the other 2 though I imagine you could do it yourself. It was just easier with 2.)

Bake for 35 – 40 minutes until the pastry is golden brown.

Remove from the oven and allow to cool on the tray. It slid easily off the paper and onto a serving platter.

We had ours warm accompanied by mascarpone.




250 gms plain flour

190 gm chilled butter, coarsely chopped,

1 egg yolk

juice of ½ lemon

½ ts salt

iced water



Process flour, butter and salt in a food processor until fine crumbs form.


Add egg yolk, lemon juice and enough chilled water (about 2 Tb) and process until mixture just forms a dough (2-4 seconds).

Turn pastry onto a very lightly floured surface and lightly knead with the heel of your hand until it comes together.

Form pastry into a disc, wrap in plastic wrap and refrigerate for 15 minutes.

Roll pastry as in the recipe above.


Placing the pastry on its baking paper onto the very hot tray + the almond meal to absorb excess juices ensured that the crust was superbly crisp, even under the fruit. Definitely a winner!