From the kitchen | Nectarine & Hazelnut Tart

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After I posted this lovely little tart on Instagram I had a few requests for the recipe so here it is!

Depending on how big your tart tin is and how big you cut your slices will determine how may servings it makes. I cut each row of peaches into three so I had 12 servings.

What you will need

100g ground hazelnuts
100g unsalted butter, softened
110g (1/2 cup) caster sugar
2 eggs
35g (1/4 cup) plain flour, sifted
3 yellow nectarines, halved, stoned, cut into thin wedges
90g (1/4 cup) honey, warmed
Icing sugar, to dust
Creme fraiche to serve (optional)

Sweet shortcrust pastry

185g (1 1/4 cups) plain flour
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
100g unsalted butter, roughly chopped
55g (1/4 cup) caster sugar
1 egg, lightly beaten

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First step is to make the pastry. Sift the flour with cardamom and baking powder into a large bowl. Stir to combine. Add the butter and, using your fingertips, rub into flour mixture until it resembles fine breadcrumbs. Add the sugar and an egg, then stir until mixture forms a dough. Shape into a flat loaf, wrap in plastic wrap, then refrigerate for 15 minutes.

To make the filling, use an electric mixer to beat the butter and sugar until it’s pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour and ground hazelnuts, then beat for 1 minute or until combined.

Preheat oven to 180°C. Roll out the pastry on a lightly floured work surface until approximately 4mm thick. Use the pastry to line a 13cm x 35cm tart tin (or whatever size tart tin you have) with removable base, trimming edges. Freeze for 15 minutes.

Line tart shell with baking paper, fill with dried beans or rice, then blind bake for 15 minutes. Remove the beans and paper, then bake for a further 10 minutes or until pastry is dry and pale golden. Leave to cool.

Once the pastry has cooled spread the filling over the base of the tart shell. Arrange the nectarine slices width-wise, slightly overlapping, in defined rows over filling. Place the pan on an oven tray and bake for 40 minutes or until filling is golden and puffed. Cool tart in pan, then transfer to a chopping board and brush nectarines with warmed honey. To serve, dust the tart with icing sugar and serve with creme fraiche or cream.

It’s best to use really firm nectarines and depending on the size of the fruit will determine how may rows you can fit in. I used quite small nectarines. The tart can be eaten hot or cold and keeps for about 4 days in the fridge (weather depending, possibly less during the hot, humid days.) I am curious to try this using other fruits.

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Original recipe sourced from Taste.com.au

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