For this tart I used Nectarines, but you could easily use peaches, plums, apricots… for those who started with the rhubarb tart, you will see that it is sensibly the same recipe. So, for this other no fuss, no muss, no nonsense recipe…
…You will need:
- The brioche dough from this recipe
For the nectarine jam:
- Sugar, same weight as the stoned nectarines
For the topping and the cake form:
- 3 nectarines
- 3 tbsp of unsalted butter, plus some for the form
- 1 tbsp of flour for the form
- 2 tbsp of brown cane sugar
The nectarine jam:
- Wash, stone and cut in small cubes the nectarine
- Place the pieces in a bowl with the same amount of sugar
- Leave to infuse for about 15 minutes.
- Pour in a pan at medium eat until golden brown colour.
- Set aside.
- Preheat the oven at 350 degrees Fahrenheit.
Preparing the Nectarine for topping:
- Wash, stone and slice thinly the 3 nectarines
Placing the dough in the form:
- Once you have made the dough according the Brioche dough recipe, butter a tart form, than sprinkle flour to cover the butter with a thin layer. Get rid of the excess flour.
- The dough is very elastic and it is not so easy to cover the whole base of the form, stretch it a bit more in order to do so. Cover the whole base of the form.
Putting the tart together:
- once your dough covers the whole base of the form, apply a generous layer of jam. Leaving one inch without jam all around.
- Place the cut nectarines on the top, try to keep the fruits together for decoration purposes
- add a few pieces of butter here and there
- place in the oven for about 35 minutes
And voila, this is a delicious recipe, easy to make, if you have some jam left, you can put some on the crust after eating the best part of your slice…