Flower Power Summer Tarte

Name: Flower Power Summer Tarte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 200 g margarine (e.g. Alsan); 7-10 Tbsp some + 300 g flour; 75 g Sugar; 5 (approx. 600 g) Nectarines; 100 g Blueberries; 100 g Currant Jelly; 2 TABLESPOONS Cornstarch; 50 g ground nuts or kernels (e.g. almonds)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 200 g margarine (e.g. Alsan)
7-10 Tbsp some + 300 g flour
75 g Sugar
5 (approx. 600 g) Nectarines
100 g Blueberries
100 g Currant Jelly
2 TABLESPOONS Cornstarch
50 g ground nuts or kernels (e.g. almonds)

Directions

1
Grease a tart mould with a lifting base (26 cm Ø) and dust with flour. For the dough, put 300 g flour, sugar, 2 tablespoons cold water and 200 g margarine in pieces in a bowl. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.
2
Press the mould to a base with your hands, forming a rim. Chill for at least 30 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the nectarines and cut them into slices from the stone. Sort blueberries, wash and drain well. Stir jelly until smooth.
4
Mix slightly with fruit and starch.
5
Sprinkle the dough base with nuts. Spread fruit on top. Bake in a hot oven for about 40 minutes. Remove the tart and let it cool down.