Wholefood Recipes by Holly Davis
Peach, Nectarine and Strawberry Rustic Fruit Tart
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Rating: 4
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Peaches, nectarines and strawberries, warm and sweet, in this spelt pastry rustic tart. Expect some of the fruit juices to ooze from this delicious dessert; these will become like toffee and be some of the best bits.
Peach, Nectarine and Strawberry Rustic Fruit Tart
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Peaches, nectarines and strawberries, warm and sweet, in this spelt pastry rustic tart. Expect some of the fruit juices to ooze from this delicious dessert; these will become like toffee and be some of the best bits.
Servings Cook Time Passive Time
4servings 30-40minutes to bake 30minutes to rest in the fridge
Servings
4servings
Cook Time Passive Time
30-40minutes to bake 30minutes to rest in the fridge
Ingredients
Servings: servings
Ingredients
Servings: servings
Instructions
  1. Combine the fruits, vanilla bean, maple syrup if using and kudzu or arrowroot. Set aside while you roll out the pastry.
  2. Flour two sheets of baking paper. Place dough on one piece of the floured paper and dust with a little spelt flour.
  3. Place second sheet on top and roll out the dough to about a 35cm round. Every few rolls flip the sheet over and lift the paper; dust with more flour, as needed, to assist the dough in rolling out. Place the paper and pastry on a large flat baking sheet.
  4. Chill for 10 minutes and preheat the oven to 200˚C.
  5. Remove the pastry from the fridge and take off the top sheet of paper.
  6. Fold the edges up and in, to contain the fruit; this is meant to look uneven and rustic. Tip the reserved cut fruit in a heaped pile in the centre of the round of pastry.
  7. Bake at 200˚C for 10 minutes then reduce to 180°C and cook for 30–45 minutes or until the pastry is golden and the fruit is soft and sticky.
  8. Expect some of the fruit juices to ooze from the tart; these will become like toffee and be some of the best bits.
  9. Cool the tart and serve warm or cold with cream or crème fraiche.
Recipe Notes

For Holly's Spelt Pastry Recipe needed for this tart - Click Here

About Kudzu

Kudzu comes in powdery white clumps. It is very high quality starch, which is said to aid digestion. Kudzu is made from the roots of a Japanese plant. It helps gel the fruit juices and maple syrup to create a wonderful thick saucy consistency. It's available in health food stores. You can substitute kudzu for arrowroot. You can also use it to simply thicken sauces or stir-fry's rather than using wheat flour.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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