With stone fruit freshness just around the corner I thought I’d share another flash back recipe with you.  This was a favorite at winery summer cooking demos and I don’t mind sharing these ones as we created it just for demoing.

Happy cooking.

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GRILLED STONE FRUIT TART

Grilled Fruit

Procedure: Cut stone fruit in half, remove pit, sprinkle cut side with sugar, place face down on grill until soft & tender

Meyer Lemon Pastry Cream

4.5 egg yolks
½ c sugar
4 ½ tbsp corn starch
1 ½ c milk
1 tsp Meyer lemon zest
1 ½ tsp vanilla extract
3 tbsp butter

Procedure: Bring milk & 1/4c sugar to simmer. Mix egg yolks with 1/4c sugar, lemon zest & corn starch. Temper egg mixture. Place back in pot, stir constantly with whisk till thick, add butter. Add vanilla last. Pour into bowl, cover custard. Refrigerate

Frangipane Cream

375 grams butter
375 grams sugar
375 grams almond flour
375 grams egg
75 grams all purpose flour
65grams milk
1 shot rum

Procedure: Cream butter and sugar, add wet ingredients, add dry ingredients. Whip till fluffy – refrigerate.

Tart Shell Dough

2 c all-purpose flour
1 tsp salt
2 tbsp + 2/3c butter
4 tbsp water

Procedure: Mix flour & butter till crumbly, add water and salt. Blind bake tart shell at 375’ till golden, cool. Add Frangipane, bake at 375’ till cake is firm (about 15 minutes). Add pastry cream. Top with grilled fruit.