Name: Nectarine and apricot tarts
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 60 gram butter, softened; 1/3 cup (75g) caster sugar; 1 egg; 3/4 cup (75g) ground hazelnuts; 2 tablespoon plain flour; 2 sheets ready-rolled butter puff pastry; 4 medium_piece (480g) nectarines, sliced thinly; 4 large_piece (320g) apricots, sliced thinly; 1/4 cup (80g) apricot jam, warmed, sieved

Ingredients

60 gram butter, softened

1/3 cup (75g) caster sugar

1 egg

3/4 cup (75g) ground hazelnuts

2 tablespoon plain flour

2 sheets ready-rolled butter puff pastry

4 medium_piece (480g) nectarines, sliced thinly

4 large_piece (320g) apricots, sliced thinly

1/4 cup (80g) apricot jam, warmed, sieved

Method

1.Beat butter and sugar in small bowl with electric mixer until creamy beat in egg. Stir in nuts and flour.

2.Preheat oven to 220°C (200°C fan-forced). Grease two oven trays.

3.Cut pastry sheets in half, place on trays. Spread nut mixture thinly over pastry pieces, leaving a 2cm border. Arrange fruit, overlapping slightly, on nut mixture.

4.Bake tarts about 15 minutes or until pastry is browned lightly. Brush fruit with jam.

These tarts are the perfect expression of sumer. When cooked, the nectarines and apricots soften and slightly caramelise, becoming the perfect foil to the buttery crunch of the pastry and the nuts.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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