Home
Recipes
Desserts & Baking

Tart recipes

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Coconut milk, lychee and preserved ginger jellies

Strawberries with pistachios and mint syrup

10 minutes

Baked sweet ricotta with glazed strawberries

20 minutes

Biscuit recipes

Strawberry & chocolate biscuit

Pancake recipes

Vanilla yoghurt & liquorice dessert

Christmas recipes

Orange with caper, saffron and verjuice sauce

Free-form nectarine tart

By Phillippa Cheifitz

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.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Fresh fruit tart with frangipane

Coconut milk, lychee and preserved ginger jellies

Strawberries with pistachios and mint syrup

Baked sweet ricotta with glazed strawberries

Strawberry & chocolate biscuit

Frozen ice cream pancakes

Vanilla yoghurt & liquorice dessert

Festive ice cream

Orange with caper, saffron and verjuice sauce

Watermelon with coconut crème

Grilled spiced peaches