Roast Autumn Fruits tart on Blueberry Almond cake base

This was the perfect weekend pudding for a very autumnal feeling windy day! It also used up some soft fruit I had left over from the week.

To make this tart requires 3 stages; roasting fruit, making cake base and making creme patisserie

Roast fruit

• 1 punnet (about 5) nectarines (cut in half and stoned)
• 1 punnet (about 5) plums (cut in half and stoned)
• 1/2 punnet blackberries
• 1/2 punnet blueberries
• vanilla syrup (type used for coffee - or sugar would do)
• cinnamon, ground ginger

Pre heat the oven to 200*c

Put  the prepared fruit into a large baking tray, spinkle with some cinnamon and ginger (about 1 tsp each) and pour over syrup until all fruit lightly coloured, and bake for 20 mins or until soft and smelling good!

Blackberry, blueberry & almond cake tart base

 This is a take on a classic cherry and almond tray bake cake.

• 125g self raising flour
• 50g ground almonds
• 125g butter
• 125g caster sugar
• 1 tsp baking powder
• 2 large or 3 small eggs
• 1/2 punnet each of blueberries and blackberries

Throw all ingredients in a mixer and whisk up.

Stir in the fruit.

Place in one 20cm cake tin .

Bake in a preheated oven for 20 mins or until golden and a wooden skewer comes out clean.

Creme Patisserie

 We followed this recipe Creme Patisserie but substituted soya milk for milk as we had some from a visiting friend that needed using up. It worked perfectly well!

Then assemble the cake by spreading creme patisserie onto the cooled tart base and put the cooled fruit on top. I also glazed with some warmed homemade plum jam to make it lovely and shiny! 

Bob's your uncle!

To be honest writing it out here makes it sound very complicated. We had made the creme patisserie for something else and had loads left over so we didn't do it at the same time. You do just bung the fruit in the oven really and all the cake ingredients into a mixer.