A lot of summer fruits have been sold at the Marche in Paris.
Among them, today I use nectarine to make a tart.
A tart with the scent of black tea and plenty of nectarine slices on the crème d'amande.

The tart dough is a quick tart dough from my recipe book. This tart dough is very easy to make.

But it may be difficult to slice nectarines thinly with a knife🙄


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■ Quick Tart Dough 21cm Mold
65g unsalted butter
40g sugar
Pinch of salt
90g flour

■Crème d'amande
75g unsalted butter
75g sugar
75g egg
75g almond flour
3g black tea

■Nectarine slices and compote
8 nectarines
500g nectarine for compote
For the compote, add 50g of sugar if necessary

■Nappage glaze
40g water
2g pectin

➢Quick tart dough 00:16
Mix softened butter with sugar and salt
Add flour and bring the dough together
Attach a baking paper to a 21cm mold
Spread out the dough with a spoon
Bake in a preheated oven at 170°C for 15 minutes
Cool the tart dough

➢Crème d'amande 02:02
Mix softened butter with sugar
Add the egg in 3 - 4 parts and mix
Add the almond flour and mix
Spread out the crème d'amande over the cooled tart crust
Bake in a preheated oven at 170°C for 30 minutes

➢Sliced nectarines and compote 03:56
Cut nectarines in half and remove seeds
Thinly sliced nectarines are for decoration
Heat a piece of nectarine (500g) in a pot to make a compote
When the compote is cooked, remove some skin and let it cool to room temperature
Place the nectarine compote and slices on the tart dough

➢Nappage glaze 07:04
Add pectin to water
Heat and strain
Spread out on the surface of the tart

▬ Chapters ▬
00:00 - Intro
00:16 - Quick tart dough
02:02 - Crème d'amande
03:56 - Nectarine slices and compote
05:31 - Assemble the Tart


#emojoie #recipe #tarte