Ingredients
Gluten-free pastry
Filling
Method
1.Place the flour and sugar in a food processor, then add the chilled butter. Process until the mixture resembles fine breadcrumbs. Add the sour cream and salt, then pulse, adding enough of the water to allow the mixture to form a ball. Pat the dough into a disk, wrap and chill for 30 minutes or until required.
2.Make the filling by whisking together the brown sugar and butter until fluffy, then stir in the ground almonds and half of the egg mix (the remaining will be used for an egg wash). It should be a smooth, thick paste.
3.Preheat oven to 180°C.
4.Dust a sheet of baking paper with flour and roll the dough out to a 26cm circle, about 3-5mm thick. Spread the paste over the pastry, leaving a 3cm border free from filling. Add the fruit into the centre of the circle, on top of the paste. Brush the pastry border with egg wash, then fold it in, pleating, to half cover the fruit. Coat the rest of the exposed pastry with egg wash and sprinkle with extra sugar. Slide a thin oven tray under the baking paper and tart, then transfer to the oven. Bake for 40-50 minutes until the crust is golden, the fruit is tender and the pastry bottom is browned. Sprinkle over the almond flakes in the final 5 minutes of baking.
5.Cool before cutting into slices and serve with whipped cream, yoghurt or ice cream.
Sweet, short pastry can be delicate. Make it easier to handle by rolling it out on baking paper. Leavethe pastry on the paper for easy transferral to an oven tray for baking.
Note
