Nectarine Tarts

What you'll need:

For the pastry:

  • 250g plain flour

  • 125g cubed cold butter

  • 2 egg yolks

  • 2tbsp cold water

  • 1 tart tin 

  • Baking beads

For the filling:

  • 100g unsalted butter (softened)

  • 100g golden caster sugar

  • 2 eggs

  • 140g ground almonds

  • 75g plain flour

  • 4 nectarines (sliced)

  • Icing sugar for dusting

What to do:

1. Preheat your oven to 160C fan assisted, then prep your tart cases by greasing with butter.  

 

2. Make your shortcrust pastry. Do this by rubbing the flour and butter together in your fingers until your mixture resembles breadcrumbs. Add the water and eggs yolks, then mix until a soft dough forms in your hands. Shape the dough into a smooth ball, wrap in cling film and leave to rest in the fridge for half an hour. 

 

2. Once rested roll your pastry out to 1cm thick, and neatly fill your pastry cases. Press the pastry into the bottom of the case with your fingers and then using a rolling pin cut off any excess pastry from the top. Prick the bottom of the tart lightly with a fork to pierce with tiny holes, then cover each mini tart with baking parchment and fill with baking beads ready for blind baking. Bake in the oven for 10 minutes, then remove the beads and parchment before baking for a further 10 minutes. 

3. Now make your frangipane by creaming the butter and sugar together, then adding the eggs. Mix together well before adding the ground almonds and flour. 

4. Spoon the frangipane mixture generously into each tart case, but remember to allow room for it to rise in the oven. Smooth the mixture out and top with the sliced nectarines. You can decide what pattern you would like your nectarines to form, but take a look at the recipe photo for inspiration.

5. Bake in the oven for approximately 20 minutes, then allow to cool before dusting with icing sugar.

ENJOY

  • Georgina Bakes

© 2020 by  Georgina Miall, trading as Georgina Bakes Ltd