New recipe :
1/ Preheat the oven to 180 °C (350 °F). Make the shortcrust pastry. Add 250 g (8.8 oz) of flour and a pinch of salt to a bowl. Add 125 g (4.4 oz) of cold butter, cut into pieces.
2/Add 1 egg and mix until you get a smooth ball. Cover with cling film and refrigerate for at least 30 minutes.
3/ Cut the apricots and plums into quarters, removing the stones. Cut the tomatoes in half. Roll out the dough to about 1 cm (0.4 inches) thick.
4/ Cut 8 discs of dough using a cookie cutter. Prick the tart shells with a fork.
5/ Add a spoonful of ground almonds to the bottom of 6 tartlets. Add a few fruit quarters and sprinkle with brown sugar.
6/ Add the pesto to the bottom of the 2 remaining tart shells. Sprinkle with fleur de sel. Bake for approximately 25 minutes.
FYI :
Enjoy – Bonne dégustation !!
©The Kitchen Society