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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 2 3/4 cups flour Molino Spadoni
- 1 1/8 cups butter cold
- 1 cup icing sugar
- 2 egg yolks
- 1 pinch salt
- 11/16 cup blanched almonds Noberasco
- 2 1/2 ounces sugar cane Grand Cru Malawi Waves of Sugar
- 4 1/4 tablespoons butter softened
- 1 large egg
- 2 nectarines
Method
- For the pastry: put all ingredients in a blender and activates the blades until you get a ball.
- Put the dough in the refrigerator for at least half an hour, then stretch the pastry with a rolling pin to half a centimeter thick helping with a little flour, Place it gently in the mold so that it adheres well into the grooves, remove the excess dough by running a rolling pin over the mold.
- Put the mold in the refrigerator, just in time to prepare the filling, using the scraps of dough to form cookies.
- Preheat oven to 180°C.
- Chop the almonds until they become coarse crumbs, I used the Swizzz Cut, then transfer the almonds in food processor and add the sugar, butter and egg and you start to obtain a homogeneous mixture.
- Wash and dry the nectarines and cut into thick slices.
- Extract the cream with the pastry from the refrigerator and add the almond filling leveling them well and have nectarines with the skin facing up true.
- Bake for about 30 minutes or until the filling does not take a look of sea bream.
- Leave the tart to cool in pan on a wire rack.
