Gum Tree Apiary offers Gourmet Honey from the heart of the Western Australia Gourmet Honey from Western Australia
 Blog : 

Leanne Compton

CONTACT DETAILS
Leanne 
Gum Tree Apiary

Cell:+(44) 79 855-72182
Tel: +(44) 79 855-72182

Email Enquiry:
leanne.compton@gumtreeapiary.com

STONE FRUITS, MUESLI & HONEY CROSTADA

Ingredients

200g plain flour
80g wholemeal plain flour
4 tablespoons caster sugar
½ teaspoon salt
220g unsalted butter, chilled and diced
6 tablespoons water


For the filling

5 peaches
6 plums
12 cherries, pitted
2 tablespoons plain flour
½ orange, zest only
2 tablespoons orange juice
150g muesli
2 tablespoons butter
5 tablespoons of ‘Wandoo’ honey
Milk and sugar for the crust


Method


Place the two flours, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse to combine and ingredients. Quickly toss the butter into the mix and using your fingers (carefully and gently) coat with flour. Pulse 12-15 times until the butter is the size of peas. Add the water all at once. Pulse the dough until it just starts to come together. Stop the machine before the dough turns into a ball. Turn out onto a well-floured surface and wrap in cling film.

Chill for 1 hour before using.

Preheat the oven to 220°C and line a baking tray with parchment.
Roll the pastry into an 11-12 inch circle and transfer to the prepared baking tray.
Prepare the filling, first cut the peaches and plums in wedges, remove the core and place them in a bowl with the pitted cherries. Toss the fruit with the flour, orange zest and juice. Scatter the muesli over the base of the pastry leaving a 2 inch border. Place the fruit on top of the muesli. Dollop on the butter and drizzle over the honey. Lift the sides of the circle over the fruit, pleating and pinching as necessary. Brush the sides of the tart with milk and sprinkle with sugar.
Transfer the tart to the oven and bake for 35-45 minutes until the crust is golden and the fruit is tender.

Serve warm or at room temperature.