Nectarine And Peach Summer Tart
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400°F
2
Fit the puff pastry into the tart pan and refrigerate for 30 minutes
3
Peel the peaches
4
Cut them and the nectarines into thin wedges
5
Reserve
6
In a small bowl whisk together the cream, sugar, egg and th e nut powders
7
If you don't find hazelnut powder, simply substitute almond powder
8
When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center
9
Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes
10
Remove from the oven and remove the tart from the pastry ring
11
When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve
12
Preheat the oven to 400°F
13
Fit the puff pastry into the tart pan and refrigerate for 30 minutes
14
Peel the peaches
15
Cut them and the nectarines into thin wedges
16
Reserve
17
In a small bowl whisk together the cream, sugar, egg and th e nut powders
18
If you don't find hazelnut powder, simply substitute almond powder
19
When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center
20
Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes
21
Remove from the oven and remove the tart from the pastry ring
22
When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve