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Lemon Stone Fruit Tart

Lemon Stone Fruit Tart

Fresh summer fruit


  • 2 sheets pre-rolled sweet short pastry
  • 350 grams your favourite ripe stone fruit, sliced
  • 2 tblsp orange flavoured liqueur
  • cup flour or ground almonds
  • cup caster sugar
  • grated rind one lemon
  • 3 eggs
  • 1 cup cream or full cream milk


  1. Roll the sheets together and use to line a 23-24cm flan tin. Bake blind at 190 degrees Celsius for 15 minutes, then remove the baking blind material and return to the oven for a further 5-8 minutes until well cooked.
  2. Toss the fruit with the orange liqueur. Mix the flour with half the sugar, lemon rind together and sprinkle over the base of the flan. Scatter over the fruit.
  3. Beat the eggs together with the cream and remaining sugar and pour over the fruit.
  4. Bake at 180 degrees Celsius for 45 minutes or until the custard is set.
  5. Serve warm dusted with icing sugar if wished.

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