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There are few things I find as satisfying as experiments turning out really, really good. Particularly when I’m dealing with either a tart or a pie, both of which I’ve struggled with in the past. It doesn’t happen often, but when it does, it’s sweet (both literally and figuratively). This nectarine tart is one of those experiments gone right. The pastry turned out perfect; balmy and chewy in the middle, crispy and crunchy along the edges. And the filling, which I was absolutely certain would look terrible, and have the texture of baby porridge, actually ended up as a velvet smooth, citrusy and perfectly balanced nectarine crème. If you’re after a sweet and sour summer dessert, this nectarine tart is for you.
290 grams or 10.2 oz. of wheat flour
25 grams or 0.9 oz. of FiberFin
140 grams or 5 oz. of butter (cold)
approximately 80 grams or 2.8 oz. of water
65 grams or 2.3 oz. of Tagatesse
3 tablespoons of wheat flour
1 tablespoon of FiberFin
½ teaspoon of cinnamon
2.5 dl or 1 cup of whipping cream
In the oven: 200° Celsius/400° Fahrenheit/Gas 6
The pastry can be made by hand or kitchen machine. By hand, place the flour and salt in a bowl and rub the butter into the mixture until it the ingredients have combined completely. Try to work quickly so the butter doesn’t melt. The texture will be grainy.
Now, add the water in several rounds. You want a dough that’s holding together (so you can roll it out later), but only barely. Too much water, and you’ll end up with soggy pastry. The dough should form into one piece and you should be able to stretch it a little. If you notice the dough breaking apart when you stretch it, bang it a few times against the sides of the bowl for gluten development.
In a kitchen machine, place the flour, salt, and butter into the mixing bowl and run the machine on low-medium speed until you’ve achieved the grainy texture from the photo. Then add the water in several rounds, until the dough has formed into one big piece. Check that you can stretch the dough a little without it breaking apart. If it does, this doesn’t necessarily mean you need more water; you might just need to run the kitchen machine a little while longer for gluten development in the dough.
Wrap in cling foil and chill in the fridge for 10-15 minutes before using.
Mix Tagatesse, wheat flour, FiberFin, cinnamon and whipping cream together using a whisk. Set aside.
≈ If you’ve got a slow oven, preheat it to 200° Celsius/400° Fahrenheit/Gas 6 now ≈
Bring a saucepan of water to the boil, and boil the nectarines for about 45 seconds. Immediately rinse them under cold water, and peel them. Cut in halves and set aside.
Grease a pie tin (I used a 22 cm/8.7” one). Sprinkle some flour on your work surface and use a rolling pin to roll the pastry out to a large enough sheet that the pie tin will have some overhang.
≈ If you’ve got a fast oven, preheat it to 200° Celsius/400° Fahrenheit/Gas 6 now ≈
Gently lift the pastry into the pie tin and push it into the creases. Be careful so you don’t make any tears; you want the nectarine filling, which is quite liquid, to stay in place.
Now, I baked my pastry for about 15 minutes on its own at this stage. It turned out perfect, so I suggest you do this, too. Once it’s baked, remove it from the oven, add the nectarines, cut side down, and pour the cream filling over them.
Place the nectarine tart back in the oven and bake for approximately 40 minutes. It’s done when the cream filling has stiffened, and the surface has browned.
Remove the nectarine tart from the oven and allow it to cool for a little while in its tin. Cut yourself a slice, and eat with sugar-free vanilla ice cream – and some fresh nectarine slices on top if you really love the flavour of summer 🙂