This delightful recipe is perfect for making the most of summer fruits! I created this tart using white nectarines, but feel free to adapt it with any seasonal fruits!<\/p>\n
For 6 people:<\/p>\n
– Flour: 180g
\n– Butter: 90g
\n– Petit-Suisse: 3 pots<\/p>\n
– Sugar: 60g
\n– Almond powder: 60g
\n– Butter: 60g
\n– Egg: 1 large<\/p>\n
– Ripe nectarines: 8 large
\n– Brown sugar: 2 tbsp
\n– Powdered sugar: 2 tbsp<\/p>\n
Total Time: 2 hours<\/p>\n
Preparation: 20 minutes<\/p>\n
Cooking: 40 minutes<\/p>\n
Using the paddle attachment of your mixer, blend the flour with softened butter. Once it becomes crumbly, incorporate the Petit-Suisse. Flour your work surface and fold the dough three times, just as you would with puff pastry! <\/p>\n
Check my puff pastry tips if you’re unfamiliar with folding techniques!<\/p>\n
Wrap your dough in plastic wrap and chill it for 1 hour.<\/p>\n
Give your semi-puff pastry a few more folds, like you would with puff pastry. Then, roll it out into a large circle, and cut a smaller circle within it to create edges as shown in my photo. Sprinkle some brown sugar on your parchment paper to give a delightful crunch to the pastry that you’ll lay on top!<\/p>\n
To make the almond cream:
\nWeigh one egg (mine was 60g), and use equal parts (60g each) of granulated sugar, almond powder, and softened butter. Mix these ingredients well, and your almond cream is ready!
\nAfter shaping the edges of your pastry, dock it and spread the almond cream in the middle.
\nIf you like, peel your white nectarines and arrange them in a circle on the cream. Sprinkle some brown sugar on the fruits and add a bit of butter to achieve a nicely stewed fruit topping.<\/p>\n
I’m showing you the raw lattice work!<\/p>\n
Here’s the lattice work on my pastry edge after baking.<\/p>\n
The lattice work is not only easy to make but also looks beautiful!<\/p>\n
I’ve dusted the edges with a bit of powdered sugar!<\/p>\n\n\n