There’s a reason why I felt like making a fruity summer tart…
It’s Spring everyone! I hope you’re all having a great weekend. The weather couldn’t be nicer today, not a cloud in the sky, a soft breeze blowing and it’s Sunday – the best day of the week. I used to hate Sundays because it felt as though the weekend was over, now I love them. They’re my relax, recoup and prepare for the week ahead day.
I usually end up doing some cooking too. I’ve been known to make this apple date cake with coconut crunch topping, and my orange & strawberry breakfast muffins (sugar free). Today I was in the mood for a summery dessert to celebrate Spring and I felt like trying something new and different….
I picked up a punnet of nectarines at the store yesterday and they looked so colourful & delicious I was inspired to make my version of a nectarine tart. To add a little something unexpected I added some ginger to my pastry…I think the flavours compliment each other so well, and the ginger adds a freshness to the pastry which is perfect for a summer pudding.
Louie and I (OK, just me, but he had a nice nap at my feet) enjoyed a big piece of tart with a dollop of plain Greek yoghurt and a big cup of green tea this afternoon on the balcony. I had mine warm and it was just the right balance of tart and sweet with some crunch from the pastry. The Greek yoghurt gave it the creaminess a dessert like this needs.
I hope you try this recipe out, it really is very easy to make, and because it’s a “rustic” tart, you don’t have to worry about it looking too perfect. You could always use a store bought pastry if you don’t have the time or find pastry making a tad daunting. You could also substitute the nectarines for any stone fruit that takes your fancy – apples or pears would be delicious too. Even rhubarb would be amazing, you might want to add a little extra sugar for this one!!
Let me know in the comments how yours turns out, I’d love to hear all about your kitchen adventures.
- FOR THE SHORTCRUST PASTRY:
- 1½ cups flour
- ½ cup butter - cold
- 1 egg yolk
- 1 tbsp sugar
- 3 tsp ice cold water
- 2 tsp ginger
- ½ tsp mixed spice
- FOR THE NECTARINE FILLING:
- 4 big nectarines, cored and cut into 3mm thick slices
- 1 level tbsp flour
- 1 tsp mixed spice
- Juice of half a large sweet orange
- 1½ tbsp brown sugar
- SHORTCRUST PASTRY:
- Rub butter into flour, first with a butter knife, then using your hands until the flour is the consistency of breadcrumbs. Add ginger, mixed spice and sugar, stir in.
- Add egg yolk and mix in with a fork.
- Spoon in 3 tsp cold water and mix with knife until the pastry starts coming together, roll into a ball with your hands.
- Place pastry in a plastic bag and rest in the fridge for 20 mins.
- NECTARINE FILLING:
- Place all ingredients in a large bowl, leave to sit for about 10 mins, longer if you have the time so all the flavours come together. If your nectarines are sweet you can use less sugar.
- Keep ¼ of the pastry aside for the lattice top. Roll out the rest into a circle, line a 20cm round baking tin with the pastry and bake blind for about 12mins.
- While pastry is baking, roll out the pastry you set aside into about a 25cm circle. With a sharp knife, cut the pastry into strips about 2cm wide.
- Once the pastry base is light golden brown in colour, remove from oven and pour in your nectarine filling.
- Cover with lattice pastry top by laying your longest strip down the middle of the tart, sealing the edges of the strip to the pastry base with a little big of milk, and working out from there leaving spaces between the strips so you can see the fruit peeking out. Turn the tart and again start from the middle with the longest strip and work outwards to form a lattice.
- Brush pastry with a bit of beaten egg or milk, and bake at 180°C until the pastry is golden brown and cooked through. And the nectarine filling is bubbling.