Wednesday 30 January 2013
Donna Hay : Nectarine Tart with Orange Syrup
(pic: petitchef)
Ingredients :
2 and half nectarine, halved and stones removed
55 gr caster sugar
90 gr butter, softened
110 gr caster sugar, extra
2 eggs
1 cup (120 gr) almond meal (ground almonds)
quarter cup (35 gr) plain flour
2 teaspoons finely grates lemon rind
a quarter teaspoon baking powder
orange syrup
1 cup (250 ml) orange juice
60 ml orange-flavored liqueur
110 gr caster sugar
How To Make :
1. To make the orange syrup, place the orange juice, liqueur and sugar in a small saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens. Set aside and allow to cool.
2. Heat a large non-stick frying pan over medium heat. Sprinkle the nectarine halves with the sugar and cook, cut-side down, for 2-3 minutes or until the sugar is melted and golden. Set aside.
3. Preheat the oven to 160 Celcius Degrees. Place the butter and extra sugar in a food processor and process until just combined. Add the eggs, almond meal, flour, lemon rind, and baking powder and process until just combined. Spoon the almond mixture into a lightly greased 12 cm x 35 cm rectangular loose bottom tart tin. Press the nectarine into the mixture and bake for 30 minutes or until cooked when tested with a skewer. Allow to cool and serve with the orange syrup.
*Serve 6
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