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One of my favourite things about summer is the wonderful variety of fruit available in the stores at very reasonable prices. There is such an abundance of beautiful stone fruit lining the shelves its hard not to get inspired to create something delicious. Like this amazing summer fruit tart.
For this lovely simple tart that allows the fruit to shine I’ve used white nectarines because I like the contrast of their pale flesh against their deep red skin, but any nectarine variety, peaches or apricots would work just as well.
This tart is so quick and easy you’ll want to be able to make it year-round. Pear in particular makes a lovely substitute in the winter months.
The addition of thyme gives the tart a lovely savoury hint. The maple syrup helps bring out the natural sweetness of the fruit without affecting its flavour.
Rating 5.0 from 1 reviews
Serves: 6 as dessert
- 1 sheet of pre-rolled puff pastry
- 3-4 nectarines, depending on their size
- 2 tbsp maple syrup, or maple flavoured syrup
- 2 tsp fresh thyme leaves
- 1 lightly beaten egg for egg washing the pastry
- 1 tbsp apricot jam, optional
- Preheat the oven to 200C. If the pastry is frozen, allow it to defrost at room temperature for 15 minutes.
- Line a baking sheet with greaseproof paper and lay the pastry on the paper. Take a sharp knife and lightly score around the pastry about a centimetre in from the edge. This allows the pastry around the edges to puff up beautifully and gives you a guide of where to lay the fruit.
- Brush the beaten egg all over the pastry. This will help the edges go a lovely golden colour during baking and help the fruit stick to the pastry.
- Drizzle a little maple syrup on the pastry where your fruit will go.
- Slice your fruit into thin, even slices. Lay the fruit along the pastry taking care to overlap it slightly. This helps stop the thin edges of the fruit from burning.
- Brush a little extra egg wash over the top of the fruit. Sprinkle over the thyme leaves and drizzle with some more maple syrup.
- Bake for approximately 20 minutes until the pastry is puffed and golden. Serve warm or at room temperature.
- Once the tart is out of the oven, if you wish to glaze it to give the fruit some extra shine, melt the apricot jam in a small saucepan with a teaspoon of water until runny. Brush carefully over the fruit and allow to cool for 10 minutes before serving.
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