Walnut tart crust with roasted harvest fruits & maple glaze

At first glance this looks like a classic fruit tart to be eaten by the slice. However, with this tart you have to deconstruct it in order to eat it. The nutty walnut shell is not only intended to hold the sweet globes of roasted fruit together; it’s meant to be smashed up, crumbled and piled. Slap on a dollop of clotted cream or tart crème fraîche and dig in.

  • 1 hr cooking
  • Makes 1
  • Print


Harvest fruits & maple glaze
  • stone fruit of your choice (peaches, plums, apricots, nectarines and cherries were used here)
  • 2 tablespoon grapeseed oil
  • 1/4 cup maple syrup, plus extra to serve
  • a few walnut halves, to decorate (optional)
  • clotted cream or crème fraîche, to serve
Tart shell
  • 1 1/3 cup plain flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 125 gram butter
  • 150 gram walnuts, finely chopped
  • 1/3 cup caster sugar
  • 2 tablespoon cold water


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.