PUFF PASTRY TART WITH CHERRIES, MERINGUE AND NECTARINES
INGREDIENTS
1 sheet frozen puff pastry,
about 375g, defrosted
2 nectarines, sliced
A handful of cherries, stoned
and chopped
100g crème fraîche
1 large egg, plus 2 egg
whites
100g ground almonds
1 tsp vanilla extract
140g caster sugar
2 tbsp apricot jam
½ tsp almond extract
(optional)
1 tsp cornflour
25g toasted flaked almonds
METHOD
1 Heat the oven to 200C. Lay the pastry on a large baking sheet and score a 2cm border from the edge, using a sharp knife.
2 Bake for 10 to 12 minutes until the pastry has risen and the base is golden and crisp.
3 Combine the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
4 Spread the pastry with the almond and crème fraîche mixture, then top with the fruit.
5 Warm the jam in the microwave, then brush all over the fruit.
6 Bake the tart in the oven for 10 minutes.
7 Meanwhile, whisk the egg whites until stiff in a large mixing bowl. Add the remaining sugar, almond extract and cornflour, and whisk again to a thick, smooth glossy meringue.
8 After 10 minutes, remove the tart from the oven and turn the heat down to 160C. Dollop the meringue over the tart using a spoon, then scatter the almonds over.
9 Bake for another 10 to 12 minutes until the meringue feels crisp and is slightly golden.
INGREDIENTS1 sheet frozen puff pastry,
about 375g, defrosted
2 nectarines, sliced
A handful of cherries, stoned
and chopped
100g crème fraîche
1 large egg, plus 2 egg
whites
100g ground almonds
1 tsp vanilla extract
140g caster sugar
2 tbsp apricot jam
½ tsp almond extract
(optional)
1 tsp cornflour
25g toasted flaked almonds
METHOD
1 Heat the oven to 200C. Lay the pastry on a large baking sheet and score a 2cm border from the edge, using a sharp knife.
2 Bake for 10 to 12 minutes until the pastry has risen and the base is golden and crisp.
3 Combine the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
4 Spread the pastry with the almond and crème fraîche mixture, then top with the fruit.
5 Warm the jam in the microwave, then brush all over the fruit.
6 Bake the tart in the oven for 10 minutes.
7 Meanwhile, whisk the egg whites until stiff in a large mixing bowl. Add the remaining sugar, almond extract and cornflour, and whisk again to a thick, smooth glossy meringue.
8 After 10 minutes, remove the tart from the oven and turn the heat down to 160C. Dollop the meringue over the tart using a spoon, then scatter the almonds over.
9 Bake for another 10 to 12 minutes until the meringue feels crisp and is slightly golden.
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