NECTARINE AND PEACH SUMMER TART
Provided by Susan Herrmann Loomis
Categories Fruit Dessert Bake Nectarine Peach Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
- 2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
- 3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
- 4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
NECTARINE AND PEACH SUMMER TART
Provided by Susan Herrmann Loomis
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
- Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
- In a small bowl whisk together the cream, sugar, egg and the nut powders. If you don't find hazelnut powder, simply substitute almond powder.
- When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
GIANT PEACH, NECTARINE & APRICOT MERINGUE TART
Using shop-bought puff pastry makes this dazzling summer tart topped with stone fruit, almond paste and dollops of meringue super quick to prepare
Provided by Sarah Cook
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
- Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
- Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.
Nutrition Facts : Calories 428 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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