Rustic seasonal fruit and pecan tart

Name: Rustic seasonal fruit and pecan tart
Ingredients: 200 g cold butter; 250 g sifted all-purpose flour; 3 tablespoons granulated sugar; 1/4 teaspoon salt; 1 packet vanilla sugar; 7 tablespoons cold water; 6 honey biscuits (60 g); 400 g plums; 1 medium peach (150 g); 1 medium nectarine (150 g); 50 g pecan kernels; 1 packet vanilla sugar; 2 tablespoons granulated sugar

Dessert - Rustic seasonal fruit and pecan tart by Mirela K. - Recipia

This rustic seasonal fruit and pecan tart starts with dough chilled for at least 30 minutes. The plums, peach and nectarine bake beneath the pecans, with crushed biscuits between the fruit and the dough, and the folded edge turns golden; I choose firm plums that hold their shape when sliced. Prep: 30 minutes. Cook: 35 minutes. Rest: 60 minutes. Total time: 125 minutes. Serves: 8. Approximately 450 kcal and 5 g protein per serving.

Ingredients

200 g cold butter
250 g sifted all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1 packet vanilla sugar
7 tablespoons cold water
6 honey biscuits (60 g)
400 g plums
1 medium peach (150 g)
1 medium nectarine (150 g)
50 g pecan kernels
1 packet vanilla sugar
2 tablespoons granulated sugar

Preparation

1. Put 200 g cold butter, cut into pieces, 250 g sifted flour, 3 tablespoons granulated sugar, 1/4 teaspoon salt, 1 packet vanilla sugar and 7 tablespoons cold water in a bowl. Knead until you have an elastic dough, then cover and refrigerate for at least 30 minutes. 2. Wash the plums, peach and nectarine. Remove the pits; halve the plums and slice the peach and nectarine. 3. Heat the oven to 170°C. Roll the dough into a sheet 2-3 cm wider than the diameter of the pan, then place it in the pan and prick it here and there with a fork. 4. Crush the 6 honey biscuits and sprinkle them over the dough. Arrange the fruit on top, then scatter 50 g pecan kernels here and there. Sprinkle over the second packet of vanilla sugar and the remaining 2 tablespoons granulated sugar. 5. Fold the edge of the dough over the fruit, towards the center. Bake the tart for 35 minutes at 170°C, with the fan on, until the edge turns golden. 6. Let the tart cool for 30 minutes before slicing.

Notes

Serve the slices with plain, unsweetened yogurt. Ripe but firm plums come cleanly away from the pit and are easier to arrange than very soft ones. If the peach or nectarine releases a lot of juice after slicing, pat the slices dry before putting them on the dough. It looks a bit like a fruit galette, except the crushed biscuits make the base more substantial. I don't rush the dough: if it softens while I'm rolling it out, I chill it again before continuing. Regular walnuts can replace the pecans in the same amount, 50 g. The dough contains gluten and dairy, and the tart contains nuts; keep it covered in the refrigerator and eat within 3 days.