White nectarine and strawberry tart

Happy New Year!

You won't find too many new year's resolutions that involve baking, but mine does. 

In 2013, I'm resolving to be more adventurous in the kitchen. To push the boundaries a little, challenge myself and learn more.

At least, that's the plan before our second baby arrives somewhere between mid April and May :) After this, I can promise nothing. If the first one is anything to go by, I'll be struggling to find time to order take away!

To kick off 2013, here is a tart that smacks of summer. It's full of juicy white nectarines and fat strawberries that pair beautifully with sweet frangipane.

We had friends and family over for lunch on New Year's Day so I had an excuse to make it.  

Lazy summer lunches are the best, don't you agree??

Have you made a new year's/kitchen resolution?

Larissa x

White Nectarine and Strawberry Tart
(Recipe adapted from Karen Martini's Peach Crostata published in Sunday Life Magazine, 2011)

250g plain flour
50g icing sugar
125g cold butter, cut into cubes
1 egg
dash of milk

3 White nectarines (or peaches)
1 tbsp caster sugar
4-5 large strawberries, sliced
2 tbsp apricot jam, warmed

125g butter
150g caster sugar
2 eggs
325g almond meal
1 tbsp self-raising flour
1 tsp vanilla extract
1 tbsp (20mls) brandy

For pastry: 
Preheat oven to 180C.

Place flour and icing sugar in a food processor. Blitz until combined.
Add butter and process until the mixture resembles fine breadcrumbs.
Lightly whisk together the egg and milk. Add to the processor and pulse until the mixture just comes together as dough.
Place dough on a lightly floured surface and shape it gently into a thick disk (do not knead).
Cover in cling wrap and refrigerate for 30 mins. 
Roll pastry dough out on a lightly floured surface to even 1.5mm thickness. 
Gently place pastry into a 28cm round tart tin (I do this by rolling the pastry onto my rolling pin, placing the tart tin beneath, and unrolling the pastry over the tin to fit). Trim excess edges and place tart tin in the freezer for 8-10 mins for pastry to firm up. 
Blind bake the tart shell using baking paper and baking weights or rice for 10 mins.
Remove from oven and spread the base and inside sides of tart with warmed apricot jam.

For nectarines:
Cut nectarines into 5mm slices, place on a baking tray lined with baking paper and sprinkle with caster sugar. Roast for 8 minutes in 180C oven. Remove from oven and cool.

For frangipane:
Cream butter and sugar in food processor until pale and fluffy. Add eggs, beat until combined, then add almond meal, flour, vanilla and brandy. Mix until all combined.
Place frangipane in a piping bag fitted with a star shaped nozzle.

To assemble:
Place a ring of overlapping white nectarines around the rim of the empty tart shell.
Pipe a circle of frangipane around the nectarines, then place a ring of strawberry slices inside the frangipane. Repeat with circles of nectarines and frangipane until all mixture is used.
Bake for 20 minutes or until golden.
Brush with remaining apricot jam while tart is still warm. 
Serve warm with vanilla bean ice cream.


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