South African nectarine tart
Renowned chef Reuben Riffel has created this simple yet delicious tart recipe using beautiful South African nectarines. The perfect treat for two!
Serves 2
Ingredients
2 nectarines, stones removed and sliced
1 tbsp honey
fresh/dried lavender (optional)
40g toasted flaked almonds
ready-made shortcrust pastry, 3mm thick
1 heaped tbsp raspberry jam
To serve
vanilla ice cream
Method
Preheat the oven to 180°C.
Line a baking tray with a sheet of greaseproof paper. Using a 16-18cm saucer or ring mould, draw a circular outline on the paper.
Drizzle honey inside the circle and sprinkle with lavender.
Arrange the nectarine slices on top of the honey, allowing them to overlap slightly.
Sprinkle the almonds over the nectarines.
Cut out a 20cm diameter circle of shortcrust pastry. Brush one side of the pastry with raspberry jam and place that side over the nectarines.
Tuck the pastry nicely around and over the nectarines and press the edges down slightly with a fork.
Refrigerate for 30 mins, then bake in the oven for 30-35 mins.
Remove from the oven and cool slightly. Turn the tart onto a plate and serve with vanilla ice cream and an extra sprinkling of almonds.
Photography and styling by Costas Millas
By Reuben Riffel