Wholewheat nectarine tarts
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- Maranda Engelbrecht
- 8
- Easy
- 20 minutes
- 35 minutes
- Tokara Zondernaam Chenin Blanc 2006
Ingredients
- For the pastry
- 240 g wholewheat flour
- 150 g sugar
- 40 g icing sugar
- 1 free-range egg yolk, beaten
- For the topping
- ½ cup crème fraîche
- ½ cup thick Greek yoghurt
- 6 ripe nectarines
- 4 T runny honey
Cooking Instructions
Preheat the oven to 180ºC.
In a food processor, process the flour with the butter, icing sugar and egg yolk. Add a little chilled water to help it bind.
Wrap the dough in clingfilm and chill for 30 minutes. Roll out the pastry on a floured surface. Cut out 12cm discs using a cookiecutter. Place on a greased baking tray. Bake for 20 minutes, then cool.
To make the topping, mix together the crème fraîche and yoghurt. Chop 2 of the nectarines and fold them into the mixture. Cut the remaining nectarines in half and remove the stones.
Drizzle with honey and pop on a baking tray. Roast for 15 minutes or until soft. Top each pastry round with a spoon of cream and a nectarine half.
Per serving: 1707.5kJ, 6.64g protein, 23.1g fat, 40.5g carbs
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