Roasted Nectarine & Almond Tart
I love this tart for many reasons, starting with how simple it is to make the pastry, thanks to the food processor, and how you just use your fingers to press it into the tin.
Ingredients 14
Almond Pastry
100 g unsalted butter, at room temperature, cubed
55 g caster sugar (superfine sugar)
1 tsp natural vanilla extract
1 egg yolk, at room temperature
150 g plain flour (all-purpose flour)
35 g almond meal
1 1⁄2 tsp baking powder
Roasted Nectarines
700 g nectarines, stones removed, each cut into 8 wedges
2 tbsp honey
1 tsp natural vanilla extract
2 cinnamon sticks
20 g butter, cubed
35 g flaked almonds
To Serve
icing sugar (confectioners’ sugar), to dust
vanilla ice cream, to serve
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Method 6
To make the roasted nectarines, preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Combine the , , and in a bowl and toss to coat. Arrange the nectarines in a single layer in an ovenproof dish. Pour the honey mixture over. Add the and dot with the . Cook in the preheated oven for 20 minutes or until the nectarines are just tender when tested with a skewer. Leave to cool to room temperature (about 30 minutes). Discard the cinnamon sticks.
Meanwhile, to make the almond pastry, process the , , and in a food processor until pale and creamy. Add the and process until well combined, scraping down the side of the bowl when necessary. Combine the , , and in a separate bowl. Add to the butter mixture and pulse until the mixture just starts to come together. Turn the mixture into a bowl and bring together with your hands to form a soft dough. Take a quarter of the pastry (for the topping), shape into a disc and wrap in plastic wrap. Shape the remaining pastry into another disc and wrap in plastic wrap. Put both portions in the fridge to chill for 40 minutes.
Increase the oven temperature to 190°C (375°F) or 170°C (325°F) fan-forced. Remove the larger pastry portion from the fridge. Pinch off small amounts of the pastry and press into an ungreased round 23 cm (9 in, base measurement) tart (flan) tin with a removable base. Use your fingertips to flatten the pastry to about 5 mm (1/4 in) thick. Place the tin on a baking tray. Drain the cooled roasted , reserving any syrup for serving, and arrange the nectarines in the pastry case.
Take the remaining portion of chilled pastry from the fridge and coarsely grate it over the top of the to roughly cover. Scatter over the .
Bake in the preheated oven for 50–55 minutes or until the pastry is golden and cooked through. Leave to stand on a wire rack until cooled to room temperature.
Dust with icing sugar and serve in wedges with ice cream, cream, or yoghurt, and reserved syrup in a jug on the side.
BakeClub's tips
This tart will keep in an airtight container in the fridge for 3 days. Stand at room temperature for 20 minutes before serving.
