Nectarine Tart

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 300 g + some flour
  • 75 g Sugar
  • 7-10 Tbsp Salt
  • 200 g cold + some butter
  • 7-10 Tbsp Cling film
  • 750 g ripe nectarines
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 200 g Double cream cheese
  • 3 TSP liquid honey

Directions

  1. 1

    Prepare the basic dough (see recipe "One dough for all"), chill for about 1 hour. Grease a pie dish (approx. 22 cm Ø) and dust with flour.

  2. 2

    Wash the nectarines, dab dry, halve and stone. Cut the flesh into slices and mix with lemon peel. Stir cream cheese with honey until smooth.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the base, roll out a good half of the dough on a floured work surface until round (approx. 28 cm Ø). Line the mould with the dough, pressing down the edges.

  4. 4

    Prick the bottom more often with a fork. Spread cream cheese on it. Spread nectarines over it.

  5. 5

    For the lid, roll out the rest of the dough on some flour as well. Cut into approx. 18 lozenges (each side approx. 7 cm long), knead the dough again and again, roll out again and cut out.

  6. 6

    Place approx. 14 rhombs on the fruit, slightly overlapping at the edges. Cut the rest of the rhombs in half and place them in a circle on the rhombs so that the centre remains free and a sun is created. Bake in a hot oven on the lowest shelf for about 35 minutes.

  7. 7

    Remove and let it cool down on a cake rack.

Nutrition Facts

KCAL
400 kcal
CARBS
34 g
FATS
25 g
PROTEINS
7 g