Here is the perfect solution for a stunning dessert that is so easy and so good you will be making it on a regular basis. This fabulous fruit tart may look great and appear like loads of work, but it’s incredibly easy (you use commercial products mainly) and frees you up to enjoy the day.
If you buy the good commercial custard, have cream to use up in the fridge, fruit on the fruit bowl and you have a packet of sweet short pastry in the freezer it’s so fast and simple. Also you can forget roasting the fruit if you prefer and just slice and place on the custard and drizzle with either passion fruit syrup or apple syrup.
300ml thickened cream
1 cup thick vanilla custard
1 Tbsp icing sugar
4 (500g) nectarines, halved, deseeded, cut into thick wedges
2 Tbsp brown sugar
2 Tsp vanilla extract
150g butter, chilled, chopped
1 ¾ cups plain flour
½ cup icing sugar
1 egg yolk
1 Tbsp chilled water
Grease a 13cm x 35cm loose-based fluted rectangular flan tin.
Make pastry: Process butter, flour and icing sugar until mixture resembles breadcrumbs. Add egg yolk and water. Process until mixture just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes or until firm. Preheat oven to 200 deg C or 180 deg C fan bake.
Roll pastry between 2 sheets baking paper until 4mm thick. Line tin with pastry, trimming to fit. Place tin on a baking tray. Refrigerate or 15 minutes. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for 10 minutes or until golden. Cool completely.
Meanwhile, using an electric mixer, beat cream, custard and icing sugar until firm peaks form. Spoon mixture into pastry case. Refrigerate for 1 hour.
Line a large roasting pan with baking paper. Place nectarines in pan. Sprinkle with brown sugar. Drizzle with vanilla. Roast for 15 minutes. Turn. Roast for 10 minutes or until tender and caramelized. Cool for 10 minutes.
Arrange nectarine on tart. Drizzle with pan juices. Serve.
* Serve tart immediately or pastry will become soft.
** We used Meadow Fresh Thick & Creamy Custard for this dessert with great success.