Nectarine & apricot tart
This pud is so stunning that you won’t miss the conventional creamy filling. Use a ready-made tart case for a super-quick treat.
SERVES 6 PREP 25min, plus chilling and cooling COOK about 20min
• 150g (5oz) plain flour, plus extra to dust
• 75g (3oz) cold unsalted butter, cubed
• 1tbsp caster sugar
• 1 egg yolk
• 175-200g (6-7oz) apricot compote
• 3 ripe nectarines, halved and stones removed
• Half-fat créme fraîche, to serve
1 In a food processor, combine flour and butter until mixture resembles fine breadcrumbs. Empty into a bowl; stir in sugar.
2 Using a blunt-ended knife, quickly stir in the yolk and 1-2tbsp cold water. Tip on to a work surface and quickly bring together with your hands. Wrap in clingfilm and chill for 30min. 3 Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll out pastry to the thickness of a £1 coin. Use pastry to line a 20.5cm (8in) diameter, 2.5cm (1in) deep, loose-bottomed fluted tart tin – pastry should hang over edge of tin. Prick base with a fork. Line pastry with baking parchment and fill with baking beans. Bake for 10-12min until set. Remove beans and parchment. Return pastry to oven and cook for 10min until golden. Cool on a wire rack.
4 Blend apricot compote until smooth. Trim pastry, lift out of tin and put on a serving plate. Spoon in all but 1tbsp of compote; level the surface. Thinly slice nectarine halves and arrange in circles on top of compote. Brush fruit with remaining compote. Serve tart in slices with half-fat crème fraîche.
PER SERVING: CALS 309; FAT 12g; SAT FAT 7g; CARBS 50g
GET AHEAD Make tart up to a day in advance. Cover and chill in the fridge. Serve at room temperature.