Stone fruit custard tart recipe for a delightful dessert

Ingredients for Stone fruit custard tart

• 125 g unsalted butter

• 65 g raw pistachios, divided

• 1 large egg

• 50 g light brown sugar, packed

• 250 g plain flour

• 5 ml kosher salt

• 3 g baking powder

• 3 large eggs

• 133 g light brown sugar, packed

• 60 ml soured cream

• 15 ml vanilla bean paste or vanilla extract

• 5 ml ground cardamom

• 3 g ground ginger

• 3 g finely grated orange zest, packed

• 5 ml kosher salt

• 23 g plain flour

• 1,125–1,350 g stone fruit (such as peaches, nectarines, apricots, and plums), cut into sixths or eighths, depending on their size

• 15 g coarse sugar

• Icing sugar, whipped cream, or crème fraîche (for serving; optional)

• A 23 cm diameter springform pan

How to make Stone fruit custard tart

1. Preheat the oven to 190°C (fan oven 170°C).  

2. Melt the butter in a small saucepan over medium heat, stirring often, until it foams and then browns, about 5–8 minutes. Set aside.  

3. Pulse the pistachios in a food processor until finely ground. Transfer 4 tablespoons to a small bowl and set aside.  

4. Scrape the reserved browned butter into the food processor with the ground pistachios. Add the egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down the sides as needed, until the mixture resembles wet sand and holds together when squeezed, about 2 minutes.  

5. Press the dough evenly into the bottom and about 5 cm up the sides of a tart tin using a straight-sided glass or measuring cup. Chill while preparing the filling.  

6. In a clean food processor, process the eggs and brown sugar until well combined, about 1 minute. Scrape down the sides, then add the soured cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle the flour and the reserved 2 tablespoons of pistachios over the mixture and process until smooth, about 1 minute.  

7. Starting at the edges of the chilled tart shell and working inward, arrange the stone fruit in snug concentric circles, standing each wedge up so one tip is raised and the rounded skin side is pressed against the crust. Carefully pour the custard around the fruit, ensuring it is not completely covered. Sprinkle coarse sugar over the top.  

8. Bake the tart until the crust is golden brown and the filling is puffed and set in the centre (it should not wobble when gently shaken), for 70–75 minutes. Transfer the tin to a wire rack and scatter the remaining reserved 2 tablespoons of pistachios over the top. Allow to cool, then chill uncovered until fully set.  

9. Unmould the tart and dust with icing sugar. Top with dollops of whipped cream or crème fraîche if desired. Serve chilled or at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.