Nectarine tart

The trees that are slow to grow bear the best fruit - Molière

Nectarine is one of the fleshy and sweetest fruits of summer, with the highest content of vitamin B3.

Ingredients

1 homemade vegan shortcrust pastry
1,5 tbsp cornstarch + 1 tbsp brown sugar, mixed together
5-6 peeled and quartered nectarines
1 sachet of vanilla sugar

1-2 tbsp of brown sugar

7-8 small pieces of vegan butter

cinnamon powder (option)

Method

1. Preheat according to the oven directions.

Mine for baking pies: 240° C with the rack in the bottom.

2. Place the shortcrust pastry in a tart tin and prick the base of the pastry with a fork to ensure even baking).  Leave it to rest in the fridge for just 5 mins (enough) to have a very crispy dough.

3. Spread the mixture of cornstarch + brown sugar with the back of a tablespoon.

4. Arrange the nectarines quarters in concentric circles, starting with the outer ring, or in the shape of flowers.

5. Sprinkle with vanilla sugar, then with brown sugar.

6. Add small pieces of butter.

7. Lightly sprinkle cinnamon powder on top.

8. Bake for about 35-40 mins.

Remove the tart and let cool on a wire rack before serving.

N.B.

I use the same process for these juicy fruits: mirabelle plums, blueberries, pears, apples and grapes.