Hello everyone!
If last recipe was induced by the amazing raspberries I collected in an orchad, this one comes from the fact that I got a crate full of nectarines. Perfectly juicy and big, and lots and lots of them.
In fact, they are so big that I only used two of them to make this tart!
The sweetness of the fruit is obvious in the tart and, in each bite, you will taste the intense nectarine flavour.
Nectarine and Raspberry Tart
If last recipe was induced by the amazing raspberries I collected in an orchad, this one comes from the fact that I got a crate full of nectarines. Perfectly juicy and big, and lots and lots of them.
In fact, they are so big that I only used two of them to make this tart!
The sweetness of the fruit is obvious in the tart and, in each bite, you will taste the intense nectarine flavour.
Nectarine and Raspberry Tart
Pie crust ingredients (for a 23 cm pan)
- 150g flour
- ½ tsp salt
- 30mL olive oil
- 60g butter (cold)
- 40ml water (very cold)
Filling
ingredients
- 2-3 nectarines (big)
- 1 cup raspberries
- 3 Tbs brown sugar
- 1 Tbs flour
- 1 egg + water (for the egg wash)
Pie crust directions
- In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
- Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.
- Add water little by little, stirring until the dough forms a ball.
- Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into two more. Wrap it in plastic wrap and store in the fridge for an hour.
- Grease the pan with some olive oil and sprinkle with flour.
- When the hour has past, roll the dough again into a circle slightly bigger than the pan. Line the pan with the dough and prick with a fork. You can decorate the perimeter of the pie crust however you want to. Refrigerate again for 30 minutes.
- Cut the nectarines into slices, about ½ cm thick.
- Place them in the crust following the circumference of the pan. Sprinkle with the mixture of flour and sugar and add the raspberries without following an actual pattern.
- Paint the dough that is not covered with fruit with the egg wash.
- Preheat the oven at 180ºC (356ºF). Bake for 20-30 minutes, up until the crust is golden.
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