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Fresh Nectarine Tart
This pastry recipe makes enough for two large tarts or two dozen individual tarts. If you don’t need it all, freeze the rest for another day, or chill, covered, for up to a week. You can use any fresh seasonal fruit you have — we also love this with plums, peaches, and berries.
Prep Time
20 mins
plus chilling
Cook Time
20 mins
Serves
8
Dessert
Special Occasions
Ingredients
4 nectarines, halved, destoned, and thinly sliced
2 tbsp honey, mixed with 2 tsp boiling water
PASTRY
250g/8oz butter, at room temperature
1/2 cup sugar
1 egg
2 1/2 cups plain flour
ORANGE YOGHURT CREAM
2 cups cream
1/2 cup Greek yoghurt
1 tbsp finely grated orange zest
Method
PASTRY
To make the pastry, beat together butter and sugar in a food processor or mixer until it is pale and creamy and the sugar has dissolved (8 minutes).
Add egg and beat to combine.
Slowly add flour and mix until just combined.
Turn pastry out onto a lightly floured surface (it will be quite soft) and use floured hands to shape into 2 portions.
Wrap one half separately in baking paper and store in the fridge or freezer for another day.
Press the remaining half of pastry into a 24cm/9½in tart tin and chill for at least 30 minutes.
Method
When ready to cook, preheat oven to 180°C/350°F fanbake
Bake pastry base until golden (15 - 20 minutes). Allow to cool. Carefully remove from the tin.
Method
ORANGE YOGHURT CREAM
While the pastry is cooling, make the orange yoghurt cream.
In a bowl, beat the cream until it forms firm peaks. Whip through yoghurt and orange zest.
Method
To assemble the tart, spoon the yoghurt cream into the base, then arrange the sliced nectarines on top and drizzle with the honey mixture.
