Nectarine and Almond Tart



As you know, we're still enjoying our summer months here in South Florida, with temperatures still in the upper 80's degrees...but meanwhile, in South Dakota, they got their early 'first snow'...so bizarre!
We are still able to buy peaches and nectarines in our supermarkets, and produce markets, and enjoying the last of the summer's fruits. I decided to make an easy tart with the nectarines, using puff
pastry...which is so versatile and so quick; the possibilities are 'endless'.

Here's a little 'hint' when making tarts, galettes, open faced pies, or even on cakes, featuring your favorite fruits, or berries...always brush them with a nice glaze that you make yourself, from heating up preserves that compliment the fruit, and straining them before brushing them on the fruits. You have to work fast, or the glaze will harden and then you have to start all over by heating it to a boil!

When I made the guava pastries is how I got inspired to want to keep a package of puff pastry in my freezer which would be handy at the last minute's notice...and sure enough it was. You just take one of the pastry rolls (of 2) out, about 30 minutes before starting, and it will thaw out perfect just on your counter. I will walk you through...step-by-step to demonstrate how I made this delicious...just not so 'pretty layers' which should have been standing like 'perfect little soldiers'!

Very little sugar is used to sweeten this yummy pastry; the hardest part is slicing them evenly, and lining them...slightly overlapping. I had to discard some of the slices, at least half of them which were turning brown inside...sigh!
So here's my version of this easy, and fast recipe. (The almond filling was adapted by another source)

Nectarine and Almond Tart
recipe by; Elisabeth

8 medium nectarines
1/2 cup toasted sliced almonds
1/4 cup sugar
2 Tbsp. all-purpose flour
4 teaspoons unsalted butter, softened (not melted)
1 large egg
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry thawed
1/4 cup peach, or apricot preserves, heated to a boil, and strained







Preheat oven to 400 degrees F.

Cut nectarines in half, remove pit, and slice them
into 1/4 in. to 1/2 in. slices. In a food processor.
( a small is OK to use.)

Pulse almonds, flour, and sugar.









Pulse a few times making sure to finely grind.

 

Add the 4 Tbsp softened butter, the 1 large egg, and the vanilla. Process until it forms into a smooth thick creamy paste.

 

Unfold pastry to parchment lined baking sheet.

Spread almond mixture, leaving 1/2 inch border.

 

Line the fruit slices closely, by overlapping them. (I didn't have enough slices, so I lined them as closely as possible.)

 

Bake at 400 degrees F. for 20 minutes, and lower the temperature to 350 degrees for another 15 more minutes, to keep from burning.

 

 

 

 

 

Pastry should be golden, puffed, and fruit, tender.

 

 

 

 

Brush the fruit with the strained preserves, while it's hot, and let it cool for 20 minutes. before cutting.

 

Very good as a light dessert, or a morning or afternoon snack!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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