Desserts & Baking
Free-form nectarine tart
Easy
Made with mascarpone and unsalted butter, this pastry is next-level. The easy filling is a simple mix of sliced nectarines, sugar and butter.
Wine/Spirit Pairing
Noble Late Harvest
Ingredients
Method
- 125 g mascarpone
- 125 g unsalted butter
- 1 cup flour
- Egg white
- Sugar
- Thickly sliced nectarines
- Egg yolk beaten
- Water
- Thick cream
Method
Ingredients
1. Cream the mascarpone with the unsalted butter. Mix in a cup of flour to form a dough. Wrap and chill until firm enough to roll. Roll out to form a rough round. Brush with egg white and sprinkle generously with sugar.
2. Pile with thickly sliced nectarines, leaving a border. Sprinkle with sugar and dot with butter. Casually fold over the border of pastry. Brush with the egg yolk beaten with a little water.
3. Bake at 200ºC for about half an hour until golden brown.
4. Serve warm with thick cream.
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