Gorgeous Peach and Nectarine Tart
Peaches and nectarines come into season at the same time so why not use them both in your baking? This tart is easy to prepare if you happen to have a frozen tart shell on hand.
Servings 6 people
Calories 224kcal
Equipment
- 9" tart pan with straight edges and false bottom
Ingredients
- 3 large peaches fresh
- 3 large nectarines
- 1 pot boiling water
- 2/3 cup granulated sugar
- 8 inch partially cooked pastry shell recipe below
- 2 tbsp. unsalted butter cut into pea-sized dots
- 1/4 cup almonds sliced ro slivered
- 1/2 cup Apricot jam heated
Instructions
- Cut an "x" in the bottom of each piece of fruit with a sharp knife. Drop the fruit in boiling water for 10 to 15 seconds. The skin will be easy to peel now. Cut into 1/4 inch slices, keeping the nectarines separate from the peaches.
- Preheat oven to 375 degrees.Sprinkle 3 tablespoons of sugar in the bottom of the pastry shell. Arrange the peach slices over the sugar in a closely overlapping layer on the outside of the pan. Next create an inner layer of nectarines which are smaller in size. Sprinkle the rest of the sugar on top. Dot with the butter.
- Bake in the middle level of the oven for 30 to 40 minutes, until you can see the fruit has changed colors slightly, and the juices have become syrupy.
- Decorate with the slivered almonds, and spread on the heated apricot jam.Serve warm or cold.
Notes
Nutrition
Serving: 20g | Calories: 224kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 365mg | Fiber: 3g | Sugar: 36g | Vitamin A: 667IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg