NECTARINE TART

DOUGH:

200 g flour, sifted


50 g icing sugar, sifted

Pinch of salt

125 g butter

1 egg yolk


Zest of lemon 

METHOD:

 

Combine the dry ingredients.

Rub in the butter.

Mix the yolk and zest into the dough. Knead.

Chill for 30 minutes.

TOPPING:

 

6 nectarines, pitted and thinly sliced

30 ml limoncello

45 ml conflour, sifted

30 ml light brown sugar

15 ml milk

100 ml fresh berries

METHOD:

 

Mix the nectarines with the limoncello and cornflour and arrange onto flatter dough.

Sprinkle sugar onto nectarines.

Brush the edges with milk. Refrigerate.

Bake at 200 degrees Celsius for 15-20 minutes.

Garnish with fresh berries. 

 

Summer Desserts.

Recipe Credit: Dorah Sitole

Move Magazine shoot 

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