Nectarine Bakewell Tart

During the Lunar New Year holiday last month, as usual, I went back to my hometown in Kuala Lumpur, Malaysia. My mum bought some nectarines for me, and they were so fresh, firm and juicy. After having some nectarines raw, I thought may be I could turn them into tarts. Right, stone fruit bakewell tarts! Fortunately, I still had some left over tart dough in the freezer, which I could use right away.

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The recipes for the tart dough and almond cream are exactly the same as what I have used before for the almond tart, but with nectarines as fillings. You can also try other types of stone fruits which are in season, such as peach, plum, apricot, peach, or even cherry.

Ingredients (yield about 17 tarts, 6cm diameter)

(A) Tart dough
Cake flour 150g
Icing sugar 50g
Ground almond 20g
Butter (cold) 85g
Egg 30g

(B) Almond cream
Sugar 80g
Butter 80g
Salt 1/4 tsp
Vanilla extract 1 tsp
Egg 80g
Ground almond 80g
Plain flour 1 Tbsp

(C) Fillings
Nectarines 8 whole fruits, sliced
Corn flour 1 tbsp
Brown sugar 3 tbsp
Honey 1 tbsp
Fresh rosemary 2 sprigs
Mirror gel 2 tsp

Methods

  1. To make tart dough and almond cream, follow Steps 1 -11 in my previous post on almond tart.
  2. To make the fruit filling, wash and slice the nectarines. Add corn flour, brown sugar and honey. Mix well and set aside for later use. (Note: do adjust the amount of sugar and honey according to the sweetness of fruits.)
  3. To make nectarine tarts. Fill the tart shell with almond cream, about 60% full. Do not fill too much, as the almond cream will expand when baked.
  4. Arrange slices of nectarines on top.img_5054
  5. Add some rosemary on the nectarines.img_5056
  6. Bake at 200 degree Celsius for about 25 minutes until the pastry is golden and the fruit is soft. img_5055
  7. Brush a thin layer of mirror gel (or apricot jam) on top while the tarts are still warm.

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