Raspberry nectarine tarts
Raspberry nectarine tarts are perfect as a dessert for a warm summer evening.
Ingredients
- 1 sheet of puff pastry, thawed
- 225 g ripe nectarines, halved and pitted
- 300 ml cream
- 1 tbsp powdered sugar
- 1 tsp vanilla powder
- 115 g peach jam
- 500g raspberries
Instruction
- Roll out the dough on a floured surface into a 45 x 30 cm rectangle. Place on a baking tray, prick with a fork and refrigerate for 30 minutes.
- Preheat the grill and generously coat the grate with vegetable oil. Reduce temperature to MEDIUM. Place the nectarines cut side down on the grill and cook for 2-3 minutes. Turn and cook for another 2-3 minutes. Remove from the grill, let cool slightly and cut the fruit into thin slices.
- Place the baking tray with the puff pastry on the grill and cook for 10-12 minutes until golden brown. Allow to cool and cut into three long pieces.
- Beat the cream in a pre-chilled bowl until stiff. Add powdered sugar and vanilla and continue beating until stiff peaks form.
- Top the dough as follows: Spread half of the peach jam on a strip of puff pastry and top with half of the grilled nectarines.
- Spread 1/3 of the whipped cream over the nectarines. Cover with the second strip of puff pastry. Spread with peach jam and top with half of the raspberries. Brush again with cream and cover with the third strip of puff pastry. Cut carefully into 8 pieces.
- Garnish each tart with a dollop of cream, a nectarine slice and 2 raspberries. Dust with a little powdered sugar and put in the fridge for 2 hours.
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