This is a simple dessert to make, ideal for a summer lunch or dinner, which can go into the oven at the same time as the main course.
In this recipe we are using nectarines, but you can substitute these for peaches or apricots – whichever is in season.
I personally like to se very ripe fruits, which gives of a wonderful aroma and a rich, sweet, fruit juice.
As with most pastries, this dessert is best served warm and not hot, but can be equally delicious eaten cold.
You can peel the fruit as I have, or leave the skin on – this gives a better visual aspect, but I feel the fruit is slightly more acidic with the skin left on.
At the end of cooking, you can also sprinkle the tart with acing sugar and finish-off under a hot grill to caremalise the fruits.
Level : Easy
Preparation time : 20 minutes
Cooking time : 25 – 30 minutes
Ingredients :Â For the pastry (PÃ¢te SablÃ©e)
250g Plain flour
125g unsalted butter (cold)
75g caster sugar
2 medium egg yolks
A Pinch of salt
Cut the butter into small limps, add the flour and rub in with the fingertips until the mixture resembles fine bread crumbs.
Beat the egg yolks with the sugar the add the milk and beat well – add this to the flour and butter with a pinch of salt and mix together with a blunt knife until it forms a firm ball.
Reserve in the refrigerator for a while to rest while you prepare the fruit.
For the filling :
20g caster or soft brown sugar
40g fresh white breadcrumbs (1/3 baguette – stale bread makes better breadcrumbs)
20g Apricot, peach or plum jam
Wash and peel the nectarines (or other fruit you choose to use), remove the stones and cut into 8 segments.
Roll out the pastry (I prefer it thin, so that it makes a nice, crisp pastry crust and gives value to the fruit) – butter a 20cm pastry case, transfer the pastry – prick with a fork.
Make the breadcrumbs by whizzing 1/3 baguette in a mixer with a metal blade, sprinkle onto the pastry base adding the sugar.
Put the segments of fruit into the pastry case, on top of the breadcrumbs / sugar, starting from the centre or the edge.Â
Heat the jam in the microwave – being careful not to burn it (it just needs to be runny – not boiled) – brush the fruit with the melted jam.
Cook in a preheated oven at 180Â°c for 25 to 30 minutes.
Leave for 15 minutes to cool then serve with a large dollop of CrÃ¨me FraÃ®che.
Serve with a sparkling Blanquette de Limoux or a Champagne Demi-secÂ