French-style Nectarine Tart
- Serves 4
Ingredients
- 400g roll puff pastry
- flour for dusting
- 4 firm nectarines, pitted
- ¼ cup (60ml) honey
- 1 tsp (5ml) vanilla bean paste (or seeds from one pod)
- finely grated peel of 1 orange
- ½ tsp (2.5ml) ground cardamom, optional
- 2 Tbsp (30ml) butter, cubed
- vanilla bean ice cream, for serving
Method
- Preheat oven to 200C.
- Roll out puff pastry on floured surface to about 5mm thick.
- Cut out 4 discs, using saucer (10cm diameter). Make a shallow cut around the circumference of each disc, about 1 cm from the edge. Chill for 20 minutes.
- Thinly slice nectarines.
- Melt together honey, vanilla bean paste, orange peel and ground cardamom together.
- Prick the middle of each pastry disc with a fork.
- Arrange sliced nectarine on each pastry in a spiral shape.
- Brush fruit with honey mixture.
- Bake for 10-15 minutes until golden.
- Serve hot with a scoop of vanilla bean ice cream.