“As long as you’re in the food business, why not make sweets?” – Anne Frank
This time of the year a variety of stone fruits are abundant, so why not make the most of enjoying them while we can. For this recipe I gently poached three large yellow variety nectarine’s in simmering water for about five minutes then peeled away the skin, cut in half and sliced. You can use any other fruits you prefer and in the winter, pears and apples also work well. This recipe is adapted from Valli Little and is so easy as there’s no need to prepare a tart base. The texture is similar to a Financier and is delicious served warm with good quality vanilla ice-cream or cream. Also great to pop into the children’s lunch box.
- 180g unsalted butter
- 50 plain flour (preferably unbleached organic)
- 180g pure icing sugar
- 100g almond meal
- Zest of one lemon
- 5 egg whites
- 3 large poached yellow nectarines (or any other stone fruit of choice)
- 2 tablespoons of flaked almonds
- Good quality vanilla ice-cream or cream (optional)
- Preheat oven to 200°C. Lightly grease six loose-bottomed tart pans.
- Melt the butter in a saucepan over low heat. Once melted allow to cool.
- Sift the plain flour and pure icing sugar into a bowl and stir in the almond meal, lemon zest and melted butter.
- In a separate bowl gently froth up the egg whites only a little then fold into the dry ingredients.
- Divide the mixture into each of the tart pans and place three slices of nectarine on top. Finish with almond flakes on top and bake in the oven for 10 minutes then reduce the heat to 170°C and cook for approximately a further 5 minutes, until the tarts are nice and golden.
- Carefully remove tarts from pan and serve while nice and warm, serve with ice-cream or cream.