Roasted Stone Fruits

• 175g golden caster sugar
• 1 vanilla pod, halved
• 5 cardamom pods
• 1 lime for zest and juice
• 6 apricots, halved, stoned
• 3 peaches, halved, stoned
• 3 nectarines, halved, stoned

Frangipani

• 500g butter
• 500g sugar
• 500g almond meal
• 100g plain flour
• 6 eggs

METHOD:

Step 1: Buy or prepare dough for sweet shortcrust pastry, roll out to 3mm thick and lay into a 20cm fluted tart shell. Place into fridge to set. Once set, blind bake on 160°C until golden, remove baking beans and bake for a few more minutes to crisp the base. Remove from the oven and cool.

Step 2: Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor then blitz until blended. Alternatively mash ingredients together using a pestle and mortar.
Tip the fruit into a shallow baking dish and toss in the sugar mixture.
Roast at 200°C for 20 mins, until the fruits have softened but not collapsed and the sugar and fruit juices have created a sticky sauce

Step 3: Cream butter and sugar then add eggs, almond meal and flour until combined.

Step 4: Add the layer of frangipani to the base of the tart case and place the roasted fruits on top.
Cook at 160°C until golden.