Nectarine and almond tart recipe

  • Serves 6
  • 25 mins to prepare and 20 mins to cook
  • 475 calories / serving
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almond tart (h)

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Mix the custard, vanilla and ground almonds together.

On a lightly floured surface, roll the pastry to a rectangle, about 23 x 30cm (9 x 12in), then lay it on the lined baking sheet. Spread the custard mix over the pastry, leaving just under 2.5cm (1in) space around the edges. Scatter the nectarine slices over the custard, then roll up the bare pastry edges to make a slight rim.

Sprinkle over the icing sugar, then the flaked almonds. Bake for 15-20 minutes until the nectarines are tender and the pastry is crisp.

Sieve the conserve then brush it carefully over the fruit and pastry edges. Serve hot with cream or crème fraîche.

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  • Ingredients

  • 150g tub Devon custard
  • 25g (1oz) ground almonds
  • 1⁄2tsp vanilla extract
  • flour, for dusting
  • 340g readymade puff pastry
  • 6 nectarines, stoned, thinly sliced
  • 2tbsp icing sugar
  • handful flaked almonds
  • 3tbsp peach or apricot conserve
  • double cream or crème fraîche, to serve
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  • Energy 2000kj 475kcal 24%
  • Fat 22g 31%
  • Saturates 7g 35%
  • Sugars 42g 47%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 63.7g Protein 9.1g Fibre 2.4g


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