Nectarines are such bright, attractive fruits. The lattice pastry in this tart showcases this exquisite colour.
- Yield: 8 Servings
- 250 g sweet shortcrust pastry
- 8 nectarines, halved and stones removed
- 1 vanilla pod, split
- 100 g sultanas
- 100 g chopped white chocolate
- 60 ml maple syrup
- 1 lemon zest
- 1 large egg, beaten icing sugar, for dusting
How to Make It
- Preheat the oven to 220 °C. Grease a 22 cm rectangular ovenproof dish with butter.
- On a lightly floured surface, roll out two-thirds of the shortcrust pastry and line the base and sides of the prepared dish. Gently prick the pastry all over with a fork. Place the nectarines, split vanilla pod, sultanas and white chocolate on top of the pastry and drizzle over the maple syrup. Scatter the lemon zest over the filling.
- On a lightly floured surface, roll out the remaining pastry into a square, and cut 1 cm strips using a pizza cutter. Weave the pastry over the nectarines, leaving a 1 cm gap between each pastry strip. Baking and Serving
- Brush the egg over the top of the pastry, place in the oven, then reduce the heat to 160 °C and bake for 45 minutes or until the pastry is golden and crisp. It is important that the pastry base is cooked through, to prevent it from being soggy when served. Check that the pastry is cooked through by piercing it with a sharp knife, it should have a slight crunch to it.
- Remove from the oven and dust with icing sugar just before serving. This tart is best served immediately.