Phillippa Cheifitz, Author at Woolworths TASTE

Baked sweet ricotta with glazed strawberries

20 minutes

Free-form nectarine tart

Difficulty Easy

Ingredients

125 g mascarpone
125 g unsalted butter
1 cup flour
Egg white
Sugar
Thickly sliced nectarines
Egg yolk beaten
Water
Thick cream

Method

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.

Find more stone fruit recipes here.

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Free-form nectarine tart

Free-form nectarine tart

Ingredients

Method