Nectarine and Peach Summer Tart – a delicious recipe with pastry, nectarines, creme fraiche, sugar, egg, hazelnut powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F.
2
Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
3
Peel the peaches.
4
Cut them and the nectarines into thin wedges.
5
Reserve.
6
In a small bowl whisk together the cream, sugar, egg and the nut powders.
7
If you don't find hazelnut powder, simply substitute almond powder.
8
When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center.
9
Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes.
10
Remove from the oven and remove the tart from the pastry ring.
11
When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
106
kcal
Calories
4
g
Fat
14
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces puff pastry (to fit a 10-1/2 inch tart pan), 1 pound 12 ounces nectarines and peaches, 1/3 cup creme fraiche, 1/4 cup sugar, and more.
Yes, Nectarine and Peach Summer Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
