Nectarine Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare the basic dough (see recipe "One dough for all"), chill for about 1 hour. Grease a pie dish (approx. 22 cm Ø) and dust with flour.

2. 2

   Wash the nectarines, dab dry, halve and stone. Cut the flesh into slices and mix with lemon peel. Stir cream cheese with honey until smooth.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the base, roll out a good half of the dough on a floured work surface until round (approx. 28 cm Ø). Line the mould with the dough, pressing down the edges.

4. 4

   Prick the bottom more often with a fork. Spread cream cheese on it. Spread nectarines over it.

5. 5

   For the lid, roll out the rest of the dough on some flour as well. Cut into approx. 18 lozenges (each side approx. 7 cm long), knead the dough again and again, roll out again and cut out.

6. 6

   Place approx. 14 rhombs on the fruit, slightly overlapping at the edges. Cut the rest of the rhombs in half and place them in a circle on the rhombs so that the centre remains free and a sun is created. Bake in a hot oven on the lowest shelf for about 35 minutes.

7. 7

   Remove and let it cool down on a cake rack.

Nutrition Facts

KCAL
400 kcal

CARBS
34 g

FATS
25 g

PROTEINS
7 g