Cooking and baking with stone fruit guarantees tasty dishes. Here are a few of our favourites
For the pastry
- 100g unsalted butter
- 1T vegetable oil
- a pinch of ground ginger
- 3T cold water
- 1T sugar
- a pinch of salt
- 1 cup of cake flour
For the filling
- 5 white nectarines, pitted and sliced into wedges
- zest and juice of half a lime
- a small piece of ginger, grated
- ¼ cup sugar
For the syrup
- ½ cup sugar
- a small piece of Ginger, very thinly sliced
- zest of one lime
- ½ cup of water
- Preheat your oven to 200°C.
- In an ovenproof bowl mix together the butter, oil, water, sugar and salt.
- Pop it into the oven and take it out once the butter is brown (not burnt) and bubbling.
- Add the flour and ground ginger and stir until mixed.
- Once cooled, push the dough into a 23cm loose-bottom tart tin and spread it out until the bottom and sides of the tin is completely covered in pastry.
- Using a fork, prick some holes into the pastry then blind-bake for about 10 minutes until golden brown.
- Allow the crust to cool, while you make the filling.
To make the filling
- Once the pastry has baked, turn the heat of your oven down to 180°C.
- Mix together the sugar, lime zest and juice, ginger and nectarine slices in a bowl.
- Arrange the sliced fruit onto the baked pastry starting on the outside and working your way to the centre.
- Pour the remaining filling sauce over the fruit, and then pop the tart into the oven and bake for about 25 minutes.
To make the syrup
- Put all the ingredients in a saucepan, bring to the boil then lower the heat and simmer gently until a syrup forms – about 10 minutes.
- Once the tart has baked, pour the syrup over it while still hot. Serve with whipped cream.