Recipe

Peach and nectarine tart

Make the most of the delicious stone fruits now in season.

  • 55 mins cooking
  • Serves 8
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There's no need to make your own pastry with this peach and nectarine tart; we think the store bought stuff will do. No one will notice, because the topping is just so good! Serve either warm or cool with thick double cream

Ingredients

Peach and nectarine tart
  • 60 gram (2 ounces) butter, softened
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 egg
  • 1/2 teaspoon orange blossom water
  • 3/4 cup (75g) ground almonds
  • 2 tablespoon plain (all-purpose) flour
  • 2 x 375g (12-ounce) blocks puff pastry
  • 4 peaches (880g)
  • 1 nectarine (170g)
  • 150 gram (4½ ounces) raspberries
  • 1/4 cup (35g) coarsely chopped pistachios
  • 1/4 cup (90g) honey

Method

Peach and nectarine tart
  • 1
    Beat butter and sugar in a small bowl with an electric mixer until creamy. Beat in egg and orange blossom water until combined. Stir in ground almonds and flour.
  • 2
    Preheat oven to 220°C/425°F.
  • 3
    Roll out each block of pastry on a floured sheet of baking paper into a 16cm x 34cm (6½-inch x 13½-inch) rectangle. Lift each pastry rectangle onto an oven tray. Spread almond mixture thinly over pastry, leaving a 1cm (½-inch) border.
  • 4
    Cut peaches and nectarine in half; remove stones. Cut halves into thin wedges. Arrange fruit wedges, overlapping slightly, on almond mixture.
  • 5
    Bake tart for 30 minutes or until browned and pastry is cooked underneath. Serve tarts topped with raspberries and pistachios; drizzle with honey.

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