Nectarine-currant tart

Name: Nectarine-currant tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 200 g Flour; 40 g + 1-2 tablespoons sugar; 1 knife tip ground cinnamon; 1 pinch Salt; 1 Egg yolk (size M); 100 g Butter; 5–6 Nectarines; 75 g red currants; 75 g Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

200 g Flour
40 g + 1-2 tablespoons sugar
1 knife tip ground cinnamon
1 pinch Salt
1 Egg yolk (size M)
100 g Butter
5–6 Nectarines
75 g red currants
75 g Whipped cream
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead flour, 40 g sugar, cinnamon, salt, egg yolk, butter and 2-3 tbsp. cold water to a smooth dough. Wrap the dough in foil and chill for approx. 45 minutes
2
Grease a rectangular tart tin (approx. 19 x 27 cm). Roll out the dough on a floured work surface in a rectangular shape (approx. 23 x 31 cm) and line the mould with it. Prick the dough several times with a fork
3
Wash, halve and stone the nectarines. Cut halves into slices and spread on the ground. Wash the currants, pluck them from the panicles. Sprinkle berries over the nectarines. Pour cream over the tarte
4
Sprinkle with 1-2 tablespoons of sugar and bake on the lower shelf in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-35 minutes. Remove the tart, let it cool down a little and remove from the tin. Let it cool down on a cake rack
5
Waiting time approx. 45 minutes