Ingredients
Harvest fruits & maple glaze
Tart shell
Method
Harvest fruits & maple glaze
1.Preheat the oven to 160°C fanbake.
2.Lay the fruit on a lined tray, stem side up, so none are touching.
3.Drizzle with grapeseed oil and maple syrup and bake for around 30 minutes until the fruit has softened but is still holding its shape. Cool.
Tart shell
4.Turn the oven temperature up to 190°C fanbake.
5.Place all the tart-shell ingredients in a food processor and pulse until beginning to come together.
6.Wrap in plastic wrap and refrigerate for 20 minutes.
7.Grease a high-sided 24cm tart tin. Press the chilled dough evenly into the base and walls of the tin. Line with baking paper and fill with baking beads.
8.Blind bake until golden (about 30 minutes). Set aside to cool.
To assemble
9.To assemble, arrange the larger roasted fruit inside the tart shell, then position the smaller fruit on top.
10.Pour the sweet juices from the roasting pan into a small jug, top with extra maple syrup and stir to combine.
11.Just before serving, pour a little of the maple glaze over the fruit and scatter on some walnut halves, if using.
12.Serve the rest of the glaze on the side along with a dish of clotted cream or crème fraîche.