Nectarine & marzipan tart

Name: Nectarine & marzipan tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 380 g ready-rolled all butter puff pastry; 100 g golden marzipan; 6 yellow flesh nectarines, halved and cut into 0.5-1cm slices; 20 g salted butter, melted; 20 g roasted chopped hazelnuts; 2 tbsp apricot conserve; Greek style yogurt or crème fraîche, to serve

A juicy tart sweetened with marzipan and scattered with roasted hazelnuts

3.5 out of 5 stars(3) Rate this recipe

Serves8
CourseDessert
Prepare20 mins
Cook35 mins
Total time55 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

380g ready-rolled all butter puff pastry
100g golden marzipan
6 yellow flesh nectarines, halved and cut into 0.5-1cm slices
20g salted butter, melted
20g roasted chopped hazelnuts
2 tbsp apricot conserve
Greek style yogurt or crème fraîche, to serve

Method

Preheat the oven to 240ºC, gas mark 9. Unroll the pastry onto a baking tray lined with baking parchment, reserving the paper it’s wrapped in. Use the back of a knife to score a 2cm margin around the rectangle (without cutting through). Fold the paper in half, put the marzipan in between, then use a rolling pin to flatten and roll it into a very thin sheet. Cut into long strips and arrange these randomly within the scored rectangle (there will be gaps, which is fine). Arrange the nectarine slices widthways in 3 long lines, again within the rectangle. A little overlap between the slices is good.
Brush the melted butter over the nectarines, then slide the tray into the top of the oven. Lower the temperature to 200ºC, gas mark 6, and bake for 20 minutes. Remove from the oven, scatter over the hazelnuts (rotate the tray if your oven cooks unevenly) and cook for a final 5-10 minutes. Meanwhile, melt the apricot conserve in a small pan over a low heat.
When the tart is ready (the pastry should be golden and the fruit soft but not burned), remove it from the oven. Brush the melted apricot conserve all over the pastry and fruit, then leave to cool. Serve at room temperature with Greek style yogurt or crème fraîche.