A wonderful tart which celebrates the summer stone fruit nectarine. I quite often explore this tart using a mixture of or simply changing the fruit around. I suggest trying peaches, plums or even strawberries work well also. This is a good celebration tart which looks and tastes spectacular. If you don’t have time to make the pastry, you could also purchase a good quality sweet ready-made shortcrust from the supermarket.
Preheat oven to 210°C.
Slice the nectarines into thin, even wedges approximately 1cm thick. Line a large roasting pan with baking paper. Place nectarine slices in the pan and sprinkle with brown sugar. Drizzle with vanilla extract. Roast for 15 minutes. Turn the nectarine slices and roast for a further 8 minutes or until golden and sugar has caramelised (is sticky a lightly browned). Set aside to cool for 10 minutes.
Meanwhile, place cream, mascarpone and icing sugar in the electric mixer and beat on a medium speed until slightly thicken and combined. Mixture should be slightly firm with luscious soft peaks. Using a spatula, fold in grated orange zest and spoon mixture into cooled pastry case. Spread gently and evenly. Refrigerate for 20 minutes.
Finally arrange caramelised nectarines over cream tart. I like to slightly overlap them and do two straight lines. Drizzle nectarines with some of the pan juices. Sprinkle over a light dusting of icing sugar (optional). Serve
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