Lucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
Years ago, Lucy came up with a fruit stupid that had a sweetened, enriched bread dough for a crust. This time Lucy really want all out with an almond crust, adding a cream Anglaise and cream cheese filling with the fruit on top. This one is light years ahead of her first one if you ask me.
Baked almond crust
We used 3/4 can of evaporated milk, 2 eggs and 1/4 C of sugar for the Anglaise that we thickened on the stove and cooled in an ice bath with some orange zest and nutmeg to give it some flavor. When it was nearly cooled we whisked in 1/3 C of whipped cream cheese.
Creme Anglaise filling down and the plums started
The almond crust was half ground whole almonds and half Lafama AP, 2 tablespoons of water, 2 T of melted butter, an egg, 1/2 cup of sugar and 1/8 tsp of salt. We baked it blind for 12 minutes at 350 F until it just barely started to turn golden brown at the top edge and then removed it to a cooling rack
Ready for the heat
Once the crust was barely warm we spread the cooled Anglaise on and then placed the 4 black plums, 2 nectarines and 2 peaches, all sliced, in a rose pattern with the plums in the center. Then the whole shebang was baked at 375 F convection for 36 minutes in the Mini Oven to give the fruit some color.
Glazed and waiting to cool
As soon as it came out of the oven, we glazed it with a tablespoon of apricot jam thinned with a tablespoon of orange juice. It smelled pretty good baking and it looks good enough to eat but as soon as it cools we will put it in the fridge for coo; down for tonight’s dessert for the grilled salmon dinner with forbidden black rice, salad and steamed veggies.