Nectarine Tart
very easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 325 g Butter
- 1 pinch Salt
- 75 g Sugar
- 4 Eggs (size M)
- 125 g Honey
- 150 g ground almond kernels without skin
- 1 knife tip ground cloves
- 100 g Whipped cream
- 3 Nectarines (approx. 125 g each)
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Dried peas
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Put flour, 150 g butter in flakes, salt, 75 g sugar, 1 egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry.
- 2
Wrap dough in foil and chill for about 30 minutes.
- 3
Roll out the short pastry rectangularly (approx. 22 x 30 cm) on a floured work surface. Place the dough in a greased tart mould (20 x 28 cm) with a lift-off base, dust with flour and press down.
- 4
Prick the dough several times with a fork, place baking paper on top and add dried peas.
- 5
Pre-bake the tart on the lower shelf in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take the tart out of the oven, remove peas and baking paper and let it cool down on a cake rack.
- 6
Mix 175 g soft butter, honey, almonds, cloves and 3 eggs well together. Stir in cream. Wash, clean, drain and halve the nectarines. Remove seeds, dice flesh.
- 7
Spread the almond paste on the shortcrust pastry, spread nectarines on top and bake in a preheated oven at the same temperature for another 30 minutes. Remove and let cool on a cake rack.
- 8
Carefully lift out of the mould, place on a cake plate and dust with icing sugar.
Nutrition Facts
480 kcal
34 g
34 g
8 g
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