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Upside Down Fruit Tarts

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Cake

  • 450g unsalted butter

  • 450g caster sugar

  • 1 tsp vanilla bean paste

  • 4 large eggs

  • 450g almond meal

  • 4 heaped tbsp self-raising flour

  • Tart Base

  • Butter, for greasing

  • 3 tbsp unsalted butter

  • 3 heaped tbsp caster sugar

  • Fruit

  • 3 ripe peaches

  • 2 pears

  • 1½ cups pitted morello cherries

  • 1 tbsp flaked almonds for peach tart

  • 1 tbsp pecans for pear tart

  • Icing sugar for dusting


  • 1.

    Using electric beater, beat butter, sugar and vanilla until pale, light and fluffy.

  • 2.

    Add eggs, one at a time whilst continuing to beat.

  • 3.

    Using a spoon fold in almond meal and flour until well combined.

  • 4.

    Lightly grease a 35cm long flan tin. Line with foil, being careful not to pierce it.

  • 5.

    Evenly rub one tbsp of butter over each third of the foil base and then sprinkle with one tbsp of sugar.

  • 6.

    Cut each peach into 3 rounds, carefully removing the seed from the middle section. Arrange over one third of base flesh side down and scatter with almond flakes in any gaps over base.

  • 7.

    Cut each pear into three (leave in core) and arrange over one third of base and scatter with pecans in gaps

  • 8.

    Evenly spread out cherries over last third of base.

  • 9.

    Spoon almond meal mixture evenly over all the fruit.

  • 10.

    Bake in 180°C oven, centre shelf for approx 45 mins until firm and golden on top.

  • 11.

    Remove from oven and allow to cool a little before turning out.

  • 12.

    Turn out upside down on a large board and dust with icing sugar.

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Posted by Candace7Report
This recipe is delicious! Be aware though, it says that it "serves 2" when actually it MAKES 2 tarts. It serves 12-16. It's a very easy, very impressive dish.