A delicious tart made with a multi-purpose leavened dough, almond pastry cream and nectarines, all brushed after baking with apricot jam and sprinkled with crushed almonds.
INGREDIENTS
3 to 4 sliced nectarines
2 tablespoons of ground almonds
150 g of pastry cream (link here )
½ quantity of multi-purpose leavened dough (link here)
Decor and finish
2 tablespoons of apricot jam
Crushed roasted almonds
STEPS
1/ Roll out the multi-purpose leavened dough and line a 24cm diameter ring or tart tin.
2/ Mix the pastry cream and almond flour, then use it to line the bottom of the tart, and let it rise in a warm place.
3/ Arrange the nectarines harmoniously on the cream.
4/ Bake the tart for 25 to 30 minutes in an oven preheated to 180°C.
5/ Gently brush the nectarines and the edges of the tart with apricot jam. Sprinkle with crushed toasted almonds.
Tip of the day:
Choose nectarines that are quite firm for this tart; they need to withstand cooking.
