The nectarine tart is a perfect combination of crispy pastry and juicy, ripe nectarines. This dessert offers a beautiful balance between the sweetness and mild tartness of the nectarines, while the almonds add a fine texture and rich flavor.
For the crust:
- 200 g flour
- 100 g cold butter, cubed
- 2 tablespoons sugar
- A pinch of salt
- 1 egg yolk
- 3-4 tablespoons cold water
For the filling:
- 4-5 ripe nectarines, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla sugar
- 50 g almonds, ground or finely chopped
- 2 tablespoons apricot jam (optional, for glazing)
Preparation:
In a large bowl, combine the flour, sugar, and salt. Add the cold butter and rub it into the flour using your fingers or a fork until you get a crumbly texture. Add the egg yolk and cold water, one tablespoon at a time, until a compact dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Place the thinly sliced nectarines in a bowl and sprinkle with sugar, vanilla sugar, and lemon juice. Let them sit while the dough chills, allowing the nectarines to release their juices.
Preheat the oven to 180°C. Roll out the chilled dough on a lightly floured surface and place it into a tart pan (about 24 cm in diameter), ensuring the edges fit well against the sides of the pan.
Sprinkle the ground or finely chopped almonds over the tart base to absorb the excess juice from the nectarines. Arrange the nectarine slices in a circular pattern over the almonds. Bake in the preheated oven for about 35-40 minutes, until the crust is golden and the nectarines are tender and slightly caramelized.