MY CUPCAKE NOTEBOOK

Nectarine and Raspberry Tart

Anna Carrera CastellarnauComment

Hello everyone!

If last recipe was induced by the amazing raspberries I collected in an orchad, this one comes from the fact that I got a crate full of nectarines. Perfectly juicy and big, and lots and lots of them.

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In fact, they are so big that I only used two of them to make this tart!

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The sweetness of the fruit is obvious in the tart and, in each bite, you will taste the intense nectarine flavour.

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Nectarine and Raspberry Tart

Pie crust ingredients

(

for a 23 cm pan

)

  •  
  • 150g flour
  •  
  • ½ tsp salt
  •  
  • 30mL olive oil
  •  
  • 60g butter (cold)
  •  
  • 40ml water (very cold)

Filling ingredients

  •  
  • 2-3 nectarines (big)
  •  
  • 1 cup raspberries
  •  
  • 3 Tbs brown sugar
  •  
  • 1 Tbs flour
  •  
  • 1 egg + water (for the egg wash)

Pie crust directions

  •  
  • In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
  •  
  • Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.
  •  
  • Add water little by little, stirring until the dough forms a ball.
  •  
  • Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into two more. Wrap it in plastic wrap and store in the fridge for an hour.
  •  
  • Grease the pan with some olive oil and sprinkle with flour.
  •  
  • When the hour has past, roll the dough again into a circle slightly bigger than the pan. Line the pan with the dough and prick with a fork. You can decorate the perimeter of the pie crust however you want to. Refrigerate again for 30 minutes.
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  •  
  • Cut the nectarines into slices, about ½ cm thick.
  •  
  • Place them in the crust following the circumference of the pan. Sprinkle with the mixture of flour and sugar and add the raspberries without following an actual pattern.
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  •  
  • Paint the dough that is not covered with fruit with the egg wash.
  •  
  • Preheat the oven at 180ºC (356ºF). Bake for 20-30 minutes, up until the crust is golden.
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I hope you liked it! Here's the free pdf with the recipe:

Nectarine and Raspberry Tart

Anna