Nectarine tart with almonds recipe

Nectarine Tart with Almonds recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious nectarine tart with almonds recipe is a perfect summer dessert that will impress your guests. The combination of juicy nectarines and crunchy almonds creates a delightful texture and flavor. The buttery and flaky crust provides the perfect base for the sweet and tangy nectarines. With just a few simple ingredients, you can create a stunning and mouthwatering tart that is sure to be a hit at any gathering.

Keywords: nectarine tart, almonds, summer dessert, buttery crust, sweet and tangy.

Nectarine tart with almonds recipe details

Nectarine tart with almonds recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

350 g	ready made puff pastry
6 large	nectarines, stoned, quartered and thinly liced
150 ml	ready made custard
25 g	ground almonds, or use flaked
½ tsp	vanilla extract
2 tbsp	icing sugar
	flaked almonds to decorate
3 tbsp	peach conserve or apricot jam
	double cream to serve – or substitute with creme fraiche or ice cream

Instructions

Preheat the oven to Gas Mark 7, 220°C, 425°F.

Line a baking sheet with baking parchment or silicone paper.

Mix custard, vanilla extract and almonds together.

Roll out pastry to a rectangle about 9×12 inches or 22x30cm and lay it on the parchment.

Whilst leaving a gap of about 1 inch, 25mm wide around the edges, spread the custard over the major part of the pastry. Arrange the nectarine slices on top of the custard mix, again retaining the clear edge as before. Gently roll or fold the edge onto itself to create a rim.

Sprinkle entire surface with icing sugar and almonds and bake for 15-20 minutes until the pastry is risen and golden and the nectarines are soft and tender.

Remove from oven. Warm the jam or conserve in a small pan with about 1-2 tbsp of water and pass it through a fine sieve onto a dish. Brush glaze over tart including exposed pastry, whilst the tart is still hot.

Serve hot or warm with cream.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a