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Free-form nectarine tart with almond pastry
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Prep Time:
70 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Summer nectarine tart with almond pastry and raspberry jam.
Ingredients:
  • 500.00 ml plain flour
  • 50.00 gm almond meal
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm iced water
  • 6 nectarines, halved, thinly sliced
  • Extra 20g butter, melted
  • 40.00 ml flaked almonds
  • 82.50 gm raspberry jam
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve
  • 250g cream cheese, softened
  • 3 tsp rosewater essence
Instructions:
  • In a food processor, combine flour, almond meal, caster sugar, and chopped butter until mixture resembles fine crumbs. Add egg yolk, iced water, and vanilla. Process until mixture just comes together, adding a little extra iced water if needed. Shape dough into a disc, cover with plastic wrap, and refrigerate for 30 minutes until firm.
  • Preheat your oven to 200C (180C fan-forced).
  • Prepare the filling by using an electric mixer to blend cream cheese and caster sugar until smooth. Mix in rosewater essence until well combined.
  • Roll out the dough between two sheets of baking paper into a 25cm x 38cm rectangle. Peel off the top sheet of baking paper. Neaten the edges of the pastry if necessary. Transfer the baking paper and pastry onto a baking tray.
  • Spread the filling evenly over the pastry, leaving a 2cm border. Arrange the nectarine slices in rows, slightly overlapping, on top of the filling. Fold the edges of the pastry over the ends of the nectarines to create a border, then brush the pastry edge with melted butter.
  • Bake for 20 minutes, then sprinkle with almonds and continue baking for another 10-20 minutes until the pastry is golden and cooked through. Let it stand for 10 minutes before serving.
  • Next, heat the jam in a microwavesafe bowl on MEDIUM (50%) power for 1 minute or until melted. Strain the mixture through a sieve. Drizzle the tart with the warm jam, dust with icing sugar, and serve alongside ice-cream.

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