As you know, we're still enjoying our summer months here in South Florida, with temperatures still in the upper 80's degrees...but meanwhile, in South Dakota, they got their early 'first snow'...so bizarre!
We are still able to buy peaches and nectarines in our supermarkets, and produce markets, and enjoying the last of the summer's fruits. I decided to make an easy tart with the nectarines, using puff
pastry...which is so versatile and so quick; the possibilities are 'endless'.
So here's my version of this easy, and fast recipe. (The almond filling was adapted by another source)
recipe by; Elisabeth
8 medium nectarines
1/2 cup toasted sliced almonds
1/4 cup sugar
2 Tbsp. all-purpose flour
4 teaspoons unsalted butter, softened (not melted)
1 large egg
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry thawed
1/4 cup peach, or apricot preserves, heated to a boil, and strained
Preheat oven to 400 degrees F.
Cut nectarines in half, remove pit, and slice them
into 1/4 in. to 1/2 in. slices. In a food processor.
( a small is OK to use.)
Pulse a few times making sure to finely grind.
Unfold pastry to parchment lined baking sheet.
Spread almond mixture, leaving 1/2 inch border.
Line the fruit slices closely, by overlapping them. (I didn't have enough slices, so I lined them as closely as possible.)
Bake at 400 degrees F. for 20 minutes, and lower the temperature to 350 degrees for another 15 more minutes, to keep from burning.
Pastry should be golden, puffed, and fruit, tender.
Brush the fruit with the strained preserves, while it's hot, and let it cool for 20 minutes. before cutting.
Very good as a light dessert, or a morning or afternoon snack!
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