UCLBS Recipes

Sue's Fruit Tart

1 1/4 cups almond flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
pinch of baking soda

5 Tablespoons unsalted butter (melted and cooled)
1/3 cup honey
2 eggs lightly beaten
1/4 cup yogurt
1 Tablespoon vanilla

Preheat oven to 325 degrees F. Mix dry ingredients together. Mix remaining ingredients together, add to dry ingredients and stir well. Pour into an 8 inch tart pan with a removable bottom. Place fruit on top. Bake on lowest rack of oven for 10 minutes. Move to middle rack for 40 to 50 minutes.

Serve with SCD crème frêche. (Tart looks best if served within 6 hours.)

PEAR TART: 2 or 3 pears. Peel, quarter and core pears. Thinly slice the quarters crosswise keeping the fruit together. Fan slightly. Using a spatula, place the fanned pear quarters on top of the batter in a spoke-like pattern.

PEACH TART: 4 peaches. Blanch and peel peaches. Slice thinly. Starting from the outside arrange the peach slices in concentric circles.