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Roasted nectarine tart
Roasted nectarine tart
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Indulge in a delectable nectarine tart celebrating the best of the season.
Ingredients:
  • 300ml thickened cream
  • 240.00 gm thick vanilla custard
  • 12.00 gm icing sugar mixture
  • 500g nectarine
  • 32.00 gm brown sugar
  • 8.80 gm vanilla extract
  • 150g butter, chilled, chopped
  • 437.50 ml plain flour
  • 75.00 gm icing sugar mixture
  • 1 egg yolk
  • 20.00 gm chilled water
Instructions:
  • Prepare a 13cm x 35cm loose-based fluted rectangular flan tin by greasing it.
  • Prepare the pastry by blending butter, flour, and icing sugar until it looks like breadcrumbs. Add egg yolk and water, then blend until the mixture comes together. Shape the mixture into a disc and cover it with plastic wrap. Chill in the refrigerator for 30 minutes until firm. Preheat the oven to 200°C/180°C fan-forced.
  • Roll the pastry between two sheets of baking paper to a thickness of 4mm. Line the tin with the pastry, trimming it to fit perfectly. Place the tin on a baking tray and refrigerate for 15 minutes. Line the pastry with baking paper, fill it with ceramic pie weights or uncooked rice, then bake for 10 minutes. Remove the weights and paper, and continue to bake for another 10 minutes or until golden. Let it cool completely.
  • Beat cream, custard, and icing sugar with an electric mixer until firm peaks form. Spoon the fluffy mixture into the pastry case and refrigerate for 1 hour.
  • Prepare a large roasting pan with baking paper. Arrange nectarines in a single layer. Sprinkle brown sugar over the top and drizzle with vanilla. Roast for 15 minutes, then turn and roast for an additional 10 minutes until tender and caramelized. Allow to cool for 10 minutes before serving.
  • Place the sliced nectarine decoratively on top of the tart, then generously drizzle the warm pan juices over them. Serve and enjoy your delicious creation.

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