A juicy tart sweetened with marzipan and scattered with roasted hazelnuts
- Prepare20 mins
- Cook35 mins
- Total time55 mins
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.
Add balls of leftover marzipan to the centre of cupcakes, dot through a loaf cake or scatter over the top of a summery crumble before baking.