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Baking Dish – Tarts – Sweet And Savoury (Part 2) - Nectarine and Polenta Tart

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Nectarine and Polenta Tart

This recipe makes more pastry than is required for one tart. Freeze the rest and use to make small tarts.

Ingredients

Pastry

·         125 grams butter at room temperature

·         ½ cup caster sugar

·         1 egg

·         1¼ cups plain flour

·         ¼ teaspoon ground allspice

·         ½ teaspoon sea salt

·         ¼ cup quick cook polenta

Filling

·         3-4 firm but ripe nectarines

·         3 tablespoons plain flour

·         Pinch of salt

·         3 tablespoons caster sugar

·         ¼ teaspoon ground ginger

·         3 tablespoons cold butter

·         3 sugar cubes, roughly crushed, optional

·         35 cm x 10 cm loose-based tart tin

Description: Halve and stone the nectarines then cut each half into 5-6 wedges.

Halve and stone the nectarines then cut each half into 5-6 wedges.

Recipe

Pastry:

1.    Beat the butter and sugar for 1 minute. Beat in the egg then mix in the flour, allspice, salt and polenta. Tip onto the bench and form into a flat rectangle. The pastry will be soft.Wrap in cling film and chill for 1 hour or until firm.

2.    Roll out on a lightly floured bench to a 40 cm x 20 cm rectangle. Line the tin with the pastry and trim off any excess. Chill or freeze until firm.

3.    Preheat the oven to 160˚C.

Filling:

1.    Halve and stone the nectarines then cut each half into 5-6 wedges. Arrange the fruit cut side up in two rows, wedging the slices against one another so they are tightly packed. Combine the flour, salt, sugar, ginger and butter in a bowl. Using your fingertips, rub together to form coarse crumbs then sprinkle over the nectarines.

Description: Nectarine and Polenta Tart

Nectarine and Polenta Tart

2.    Put the sugar cubes in a plastic bag and pound gently to crush coarsely then set aside. Bake the tart for 25 minutes then sprinkle the crushed sugar cubes over the top if using. Bake for a further 5 minutes until the nectarines are tender and the pastry is golden. Cool for 20 minutes before removing from the tin.

3.    Dust with icing sugar and serve warm or at room temperature.

 

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