Ingredients

  • 4 tbsp apricot jam
  • 1 egg
  • 1 egg yolk
  • 300g all-purpose flour
  • zest of 1 lemon
  • 3 nectarines
  • 100ml high-quality extra-virgin olive oil
  • a pinch of salt
  • confectioner sugar, to decorate
  • 150g confectioner sugar

Ready In 60 Minutes

Servings: 6

Cooking Instructions

Step 1

  • For the pastry, place the flour in a mixing bowl and make a small hole in the center. Beat in the eggs, lemon zest and sugar, then add the extra-virgin olive oil, salt and bring together with a wooden spoon into a dough. Alternatively place the ingredients -following the same order- into a electric mixer, and mix the dough for about 2-3 min or until comes together.
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  • Length: 3 minutes

Step 2

  • Transfer the dough to a work surface and continue to work with your hands until you have a smooth even dough. Flatten into a thick disc, cover with cling film and chill for 30 min.In the meantime, finely slice the nectarines and arrange on parchment paper, covered with a dump towel, until ready to use.Preheat oven to a 180C/360F and keep the oven rack adjusted to the middle position.
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  • Length: 30 minutes

Step 3

  • Remove the pastry from the fridge, and roll it out to a -inch thickness on a lightly floured surface.Line the tart pan with the pastry, pressing well into the edges. Slice off the pastry in excess, and prick the base all over with a fork.
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Step 4

  • Place in the freezer for 5-10 min.
  • Length: 10 minutes

Step 5

  • Remove the tart crust from the freezer, and brush the base all over with apricot jam.To fill the tart, put one nectarine slice, skin-side up,against the edge of the pastry.
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Step 6

  • Put the next piece beside, slightly overlapping it, and continue around the edge of the tart to complete a circle. Repeat in rings, until you rech the centre.

Step 7

  • Brush the nectarine slices with extra apricot jam and place your tart in the oven.
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Step 8

  • Bake for 20-30 min, or until the edges are golden-brown and the base is baked through.
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  • Length: 30 minutes

Step 9

  • Remove from the oven and allow to cool. Decorate with confectioner sugar and serve.Store in an air-tight container in the fridge for up to 3 days.
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