Nectarine gateau

Its almond filling makes this puff pastry tart into a gateau.

 

Serves 6:   250g puff pastry 5 nectarines 3 eggs 90g ground almonds 90g caster sugar 60g softened butter Vanilla extract 1 tbsp milk 1 flan tin  Ø28cm

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Rinse and stone the nectarines, without peeling them.  Cut each one into 8 slices.If they prove difficult to stone microwave for 1 min.
• Preheat oven to 210°.
• Filling:  in a large bowl whisk the eggs, add the sugar and ground almonds  whisk again.  Then add the softened butter, milk and vanilla extract.  Mix well.
• Line the flan tin with the pastry.
• Turn filling onto the pastry, and arrange the nectarine slices on top.
• Bake for 30mins on the highest shelf, lowering the temperature to 190° after 20 mins.  Baking at a high temperature is important for this tart.Turn out when still warm or cool.
• Turn out when still warm or cool.
  
• Bon appetite!

 

 

 

Serve with slices of fresh nectarine and a scoop of vanilla icecream.