Nectarine and Fig Tart

Serves 4 - 6

Preparation: About an hour (three hours ahead of serving)

Cooking Time:  25 - 30 mins

I created this dish very recently but because I was short of time, I made the mistake of using shop bought shortcrust pastry but next time, I will go back to using a wonderful vegetarian short crust pastry as it would for us be definitely preferable.    Once again, we were fortunate enough to be able to use our own produce from the garden and this was a great tart to enjoy!   

So you have fresh fruit, drizzled with honey and lying on a divine layer of Patisserie custard flavoured with

ground almonds and Grand Marnier.

You need to start making this at least three to four hours ahead of the planned meal

or can even be prepared a day in advance.

Ingredients

Short crust pastry, ready made from most supermarkets, or

Vegetarian Short Crust Pastry - click to find recipe.

6 - 8 ripe figs, tips cut off and quartered lengthwise

6-8 nectarines or peaches, washed and neatly sliced

Runny Honey

For the Filling

100g / 3½ oz icing sugar or Coconut Sugar

1 -2 teaspoons vanilla essence

2 eggs

225 ml / 9 fl oz whole milk

2 tablespoon ground almonds

4 tablespoons Grand Marnier

AND THIS IS WHAT YOU DO……

1.  Preheat the oven to 180c..
 
 

2.  Line flan case with pastry, prick with fork and bake for 15 – 20 mins.
 
 

3.  Slake flour with a little milk, whisk in eggs.,
 
 

4.  Heat remaining milk with sugar and vanilla, then pour onto egg mixture stirring constantly.
 
 

5.  Return mixture to stove, stirring to thicken, remove to cool and you can add a little Grand Marnier or Brandy. 
 
 

6.  Pour mixture over into the flan case and then arrange the sliced fruits in a pretty design on top of the Patisserie Filling.

7.  Bake for about 15 - 25 mins.   You will need to keep an eye on this to ensure the pastry doesn't burn.   If it starts to turn golden too quickly, you can cover the pudding with a layer of tin foil.  

8.  Remove from the oven and allow to cool to allow the almond patisserie to thicken and for the
     juices to settle and for the fruit to develop intense flavour.    It should not be served hot.

9.  This tart is best eaten warm or cold and delicious served with double cream or ice cream.