Strawberry and nectarine tart
Ingredients
- 200 g (7oz) strawberries, hulled and sliced
- 5 small–medium nectarines (about 400g/14oz in total), stones removed and flesh cut into 5mm (¼in) thick slices
- 1 tblsp lemon juice
- 1–2 tbsp caster sugar
- 500 g (1lb 2oz) ready rolled puff pastry (or roll out a block of puff pastry to a thickness of about 4mm/1/8in)
Method
- Preheat the oven to 220°C (425°F), Gas mark 7.
- Place the strawberries
and nectarines in a bowl and mix together with the lemon juice and
caster sugar (adding more or less sugar depending on how sweet the fruit
is).
- Trim the pastry into a
25 x 30cm (10 x 12in) rectangle and transfer to a baking sheet.
Carefully arrange the strawberries and nectarines in overlapping
alternate slices on top of the pastry, leaving a 1cm (½in) border all
the way round.
- Place in the oven and
bake for 20–25 minutes or until the pastry has turned golden and the
fruit is bubbling and slightly caramelised. Serve immediately, perhaps
with a little mascarpone.
