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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Roasted Stone Fruits & Frangipani Tart

This dessert is such a delight to enjoy in spring and is a magical pairing to our Riesling.


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


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




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.