If you were to ask me to bake you a cake I’d reply “Of course, no problem.” However, when it comes to pastry’s I couldn't reply that confidentially. It’s one of the reason’s I am super excited to be a co-host with Jen from Jen’s Food on the new monthly Pastry Challenge!
Jen is hosting this month and as it’s the first month the theme is anything goes! Typical me leaving it literally until the last minute to get my post written and linked up! Which is very like these tarts. Super easy and perfect for a last minute dessert or breakfast or just because!
We had them as an afternoon snack and what a good snack it was! These would a great picnic addition too. I have spring and summer on the brain ... already talking about picnics! I am ready for warmer weather, but while I wait I will munch on one of these!
Nectarine & Almond Tarts
500g all-butter puff pastry
flour for dusting
120g unsalted butter, soft
100g ground almonds
1 egg, room temperature
dash of almond extract
3 ripe nectarines, sliced thinly
Heat the oven to 220C and line 2 baking sheets with grease proof baking paper. Roll out the pastry to 4-5 mm thick. I used a cereal bowl that had a 14cm diameter to cut out six rounds. Place on the prepared baking sheets and set aside.
Whisk the butter, sugar, almonds, egg, and extract together until well combined. Place a heaped tablespoon of the mixture in the middle of each pastry round. With the back of the spoon gently press it down. Circle the sliced peaches around the pastry circles. Gently pressing down as you go along with spread the almond mixture out perfectly. If you want thicker slices of nectarine, you might need an extra one.
Bake in the oven for 20 minutes until golden. Leave to cool only slightly before tucking in or adding a scoop of ice cream on top!
Check out the other entries on Jen’s site and if you didn't get an opportunity to join in this month I’ll be posting the theme for April on the 1st!
notes: for more information on the pastry challenge click on the tab above! Recipe adapted from the Jamie Magazine recipe yearbook 2014/15.