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How to make Nectarine and hazelnut tart

Yield = 6
Prep time: 0:45
Cook time: 1:05
Total time: 1:50

Ingredients

  • 100g roasted peeled hazelnuts
  • 100g unsalted butter, softened
  • 110g (1/2 cup) caster sugar
  • 2 eggs
  • 35g (1/4 cup) plain flour, sifted
  • 3 yellow nectarines, halved, stoned, cut into thin wedges
  • 90g (1/4 cup) honey, warmed
  • Icing sugar, to dust
  • Creme fraiche, to serve
  • Raspberries, to serve

Sweet shrotcrust pastry

  • 185g (1 1/4 cups) plain flour
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon baking powder
  • 100g unsalted butter, roughly chopped
  • 55g (1/4 cup) caster sugar
  • 1 egg, lightly beaten

Method

  • Step 1 To make pastry, sift flour with cardamom and baking powder into a large bowl. Stir to combine. Add butter and, using your fingertips, rub into flour mixture until it resembles fine breadcrumbs. Add sugar and egg, then stir until mixture forms a dough. Shape into a flat loaf, wrap in plastic wrap, then refrigerate for 15 minutes.
  • Step 2 Meanwhile, to make filling, process hazelnuts in a food processor until finely ground. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and ground hazelnuts, then beat for 1 minute or until combined.
  • Step 3 Preheat oven to 180°C. Roll out pastry on a lightly floured work surface until 4mm thick. Use pastry to line a 13cm x 35cm tart pan with removable base, trimming edges. Freeze for 15 minutes.
  • Step 4 Line tart shell with baking paper, fill with dried beans or rice, then bake for 15 minutes. Remove beans and paper, then bake for a further 10 minutes or until pastry is dry and pale golden. Cool.
  • Step 5 Spread filling over base of tart shell. Arrange 30 nectarine slices widthwise, slightly overlapping, in 5 rows over filling. Place pan on an oven tray and bake for 40 minutes or until filling is golden and puffed. Cool tart in pan, then transfer to a chopping board and brush nectarines with warmed honey.
  • Step 6 Dust tart with icing sugar and serve with creme fraiche and raspberries.