Easy Stone Fruit Frangipane Tarts


Despite looking a little fancy, these tarts couldn’t be simpler to prepare with a little help from Goulburn Valley.



All-purpose flour, for dusting

1 sheet frozen all butter puff pastry

Goulburn Valley Peaches in juice, Plums in juice, Two Fruits in juice

2 tablespoons raw sugar

1/4 cup granulated sugar

4 tablespoons unsalted butter, softened

2 large eggs, room temperature

Pinch of coarse salt

Pinch of ground cinnamon


  1.  Pulse almonds in a food processor until finely ground. Add sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
  2. Preheat oven to 200 degrees. To make egg wash, whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into six 10cm squares and transfer to a lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in centre of each square; top with pieces fruit. Sprinkle each tart with the raw sugar.

  3. Bake until tarts are golden brown, 15 to 20 minutes. Cool on a wire rack for about 20 minutes. Serve with thick cream or ice cream.

**Waste not: Make smaller tarts with extra puff-pastry dough after cutting