Name: Nectarine tart
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 750.00 ml flour cake; 5.00 ml salt; 15.00 ml sugar; 250.00 ml butter chilled, cubed; water iced; 125.00 ml flour cake; 250.00 ml sugar; 14.00 nectarines; castor sugar for sprinkling; 60.00 ml butter

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Ingredients (10)

PÂTE BRISÉE

750.00 ml	flour — cake
5.00 ml	salt
15.00 ml	sugar
250.00 ml	butter — chilled, cubed
	water — iced

FILLING

125.00 ml	flour — cake
250.00 ml	sugar
14.00	nectarines
	castor sugar — for sprinkling
60.00 ml	butter

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Method:

PÂTE BRISÉE: Mix or process flour, salt, sugar and butter pieces until crumbly. Add liquid a little at a time, mixing or processing constantly, until dough holds together.
Scrape into a ball, cover with clingwrap and chill for 30 minutes. Roll out pastry and use to line 2 pie dishes.
FILLING: Combine flour and sugar and sprinkle over pastry. Slice nectarines lengthways and arrange in concentric circles over pastry, overlapping slightly. Sprinkle castor sugar over and dot with butter.
Bake at 200 ºC for 30 minutes, or until pastry is lightly browned and nectarines are cooked.
Cool slightly, then serve with thick cream.
Makes two 25 cm tarts.