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Its almond filling makes this puff pastry tart into a gateau.
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Serves 6:
- 250g puff pastry
- 5 nectarines
- 3 eggs
- 90g ground almonds
- 90g caster sugar
- 60g softened butter
- Vanilla extract
- 1 tbsp milk
- 1 flan tin Ø28cm
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- Rinse and stone the nectarines, without peeling them. Cut each one into 8 slices.If they prove difficult to stone microwave for 1 min.
- Preheat oven to 210°.
- Filling: in a large bowl whisk the eggs, add the sugar and ground almonds whisk again. Then add the softened butter, milk and vanilla extract. Mix well.
- Line the flan tin with the pastry.
- Turn filling onto the pastry, and arrange the nectarine slices on top.
- Bake for 30mins on the highest shelf, lowering the temperature to 190° after 20 mins. Baking at a high temperature is important for this tart.Turn out when still warm or cool.
- Turn out when still warm or cool.
- Bon appetite!
Serve with slices of fresh nectarine and a scoop of vanilla icecream..
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