Monday, May 26

Stewed Summer Fruit Tart

Apologies that I have been a little bit AWOL as of lately, one exam down, one more more bugger to go!
I've popped home for the bank holiday weekend for a little bit of a break.
Snuggles with the chocolate Labrador, Sunday roasts and family hugs go down wonders when the library has been feeling like Azkaban as it sucks out your soul.

Anyhow, my dearest mother had roast beef simmering away in the Aga and asked if I'd like to quickly whip up a dessert for afterwards. 
Since we are both on a bit of a health craze as the beach body 'lifestyles' (not diets as I'm attempting to tell myself), have been in full flow, the fridge is teemed full of fresh fruit.
With some cheat's shortcrust pastry (this was a quick fix after all), voilà: A very basic pastry tart, full of fresh fruit compote, swirled with natural yoghurt or crème fraiche and sprinkled with nuts.
Simple. Skinny. Scrummy.

If you like, you can just make the fruit compote on its own, my mum always has a huge tub ready and waiting in the fridge. Perfect to top your porridge, yoghurt or for a skinny dessert with cream. It's unbelievably adaptable and by no means bad for the thighs. Winning!

To make your own Stewed Summer Fruit Tart you will need:

For the fruit compote (a rough guide):
- 4-5 plums
- 3 peaches
- 3 nectarines
- 5 apricots
- 300g blueberries
- 300g strawberries
- 2tbsp golden caster sugar

For the tart:
- 1x pack of ready rolled shortcrust pastry
- 500g low fat Greek yoghurt or crème fraiche
- 100g of chopped, mixed nuts

Preheat your oven to 200C/180 fan. 

Cut up the plums, nectarines, peaches and apricots into quarters and toss into a baking tray.

Toss in the blueberries.

Sprinkle over the sugar and give it a good shake to make sure all the fruit is covered.

Cook in the oven for 20 minutes, taking it out ten minutes in and gently turning a little with a spoon.
Meanwhile, hull the strawberries and cut into halves or quarters (depending on how big they are).

Once the compote is out of the oven, gently stir in the strawberries and allow to cool down completely.
(It should keep for a week in the fridge in a Tupperware box.)

For the pastry, turn your oven down to 180C/160 fan and lightly grease a 20cm baking tray before gently laying over the pre rolled pastry. Prod it slightly here and there so that it fits in all of the corners and jazz the sides up a little with a fork if you fancy it.

Scrunch up a piece of baking paper, open it back up then pop inside the pastry tin. Fill with baking beads and slide into the oven for 15 minutes.

Take the pastry out of the oven, remove the baking paper and beads, then slide back into the oven for a further 5-10 minutes to turn golden brown.
When ready to serve, fill the pastry with the cold compote, draining off a little of the liquid if there is quite a lot.

Dollop over the yoghurt or crème fraiche.

And gently swirl it all in...

Sprinkle with the nuts (or maybe even granola instead if you fancy it), and there you have it. 
Utterly simple, rapid and pretty healthy as far as desserts go!

So apologies if I have been a little bit distant as of late, I've now moved on from revising the history of bananas to now that of water wheels in the Industrial Revolution. Isn't life just fascinating?!
Just you wait for those post-exam celebrations....


  1. Your pictures are always so delectable! I'd like a huge slice of this right now with some Greek yoghurt and a sweet white wine please :)


  2. Between you and Katie, you're literally making me drool across the screen right now! I want this with a big scoop of clotted cream icecream!

    Katie <3

  3. photo numero 4 looks straight out of a cookbook!!!
    Feed me now please baking fairy?
    x x x
    {The Lobster & Me}


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