Sweet Stone Fruit Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
10
- Ingredients
- ⅔ cup Marzipan
- 0.333 cup double cream
- 14 ozs frozen Puff pastry
- ½ cup ground almonds
- 6 Nectarine
- ¼ cup sliced almonds
- powdered sugar (for dusting)
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Lay the puff pastry sheets side by side to thaw.
2.
Put the marzipan and cream into a liquidiser and blend to a soft, thick paste.
3.
Lay the puff pastry sheets on top of each another again and roll out to fit the baking tray. Place on the baking tray, previously rinsed with cold water. Spread the marzipan mixture smoothly on the pastry, leaving a 2 cm strip free at the edge.
4.
Sprinkle with ground almonds. Wash and stone the nectarines and slice thinly lengthwise. Arrange the nectarines neatly on the marzipan and scatter with flaked almonds.
5.
Bake in the preheated oven for 15-20 minutes. Take out, leave to cool and dust with icing sugar.
