Book Direct For Best Rates

Stone Fruit Tart

Harrison House Suites Stone Fruit TartMakes 12 Servings

Throughout the summer and fall we get get luscious apricots, peaches, nectarines and plums from our Eastern Washington farmers. This tart can be made with any stone fruit you’d like; just make sure it’s ripe. Taking the time to arrange the fruit in a decorative pattern adds to the visually beautiful dessert. It’s also lovely with coffee in the morning, or afternoon pick-me-up.

Patê Sucré:

 

1 egg yolk

1 TBLS whipping cream

½ tsp vanilla extract

1¼ cup all purpose flour

2/3 cup confectioners sugar

¼ tsp sea salt

8 TBLS unsalted European style butter

 

  1. Combine flour, sugar, salt, and butter in a food processor.  Process until course.  Add egg yolk, vanilla, whipping cream and process until dough comes together.
  2. Refrigerate for 1 hour
  3. Press into 12-inch tart pan with removable bottom.
  4. Place in freezer for 30 minutes.
  5. Bake at 375°F for 20 minutes until lightly golden brown.
  6. Cool and set aside. Can be made the day before.

 

Filling:

13 ounces ripe apricots or other stone fruit

1 cup sugar

2 egg yolks

¾ cup heavy cream

2 TBLS All-purpose flour

Pinch sea salt

¼ cup sliced almonds

 

  1. Preheat oven to 325°F.
  2. Slice fruit ¼ inch thick and lay them in a decorative pattern in the bottom of the pre-baked tart shell.
  3. Whisk together remaining filling ingredients and pour over apricots.
  4. Sprinkle with almonds.
  5. Bake for 35 minutes until custard is set.

Recent Posts

Unwind at our Top-Rated San Juan Islands Bed and Breakfast

The San Juans are an incredible vacation destination, filled with natural beauty, plenty of opportunities for recreation, and the chance to stay at our luxury San Juan Islands Bed and Breakfast. The Tucker House Inn and Harrison House Suites are unique properties located on the island of San Juan itself,

Read More »
Scroll to Top

Get our Travel Planner to the San Juan Islands.  20+ pages outlining the Best of the Best!