Roast Nectarine Tart

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 nectarines, halved, stone removed
• 1/4 cup orange juice
• 1/2 cup firmly packed brown sugar
• 1 2/3 cups flour
• 2/3 cup icing sugar
• 125 g cold butter, chopped
• 1 egg yolk
• 1 1/2 tablespoons cold water, approximately (i did not use water since butter started melting and the dough was very very soft)
• 300 ml thickened cream
• 1 cup milk
• 1/2 cup caster sugar
• 1 vanilla bean
• 3 egg yolks
• 2 tablespoons cornflour
• 90 g unsalted butter

Recipe

• 1 grease 19cm*27cm loose-based flan tin. make pastry.
• 2 pastry:.
• 3 blend or process flour, sugar and chopped butter until combined.add egg yolk and enough of the water to make ingredients just come back together.
• 4 knead dough on floured surface until smooth. cover; refrigerate 30 minutes.
• 5 preheat the oven to moderate (180°/160 fan-forced).
• 6 roll dough between sheets of baking paper until large enough to line prepared tin.
• 7 ease dough into prepared tin, press into sides;trim edges.
• 8 cover and refrigerate 30 minutes. cover pastry case with baking paper, fill with dried beans or rice; place on oven tray.
• 9 bake, uncovered, 10minutes, remove paper and beans; bake, uncovered, about 10 minutes or until pastry case is browned lightly. cool.
• 10 make creme pattissiere while pastry is cooling.
• 11 creme pattissiere:.
• 12 combine cream, milk and sugar in medium saucepan. split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod; bring to a boil. remove from heat;discard pod.
• 13 beat egg yolk in small bowl and mix until thick and creamy.beat in cornflour. gradually beat in hot creme mixture. strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens. remove from heat; whisk in butter.
• 14 cover surface of custard with plastic wrap; cool to room temperature,.
• 15 increase oven temperature to hot(220°c/200°c fan-forced).
• 16 place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar.
• 17 roast, uncovered, about 20 minutes or until nectarines are soft; cool.
• 18 meanwhile, spoon creme pattisiere into pastry case, cover; refrigerate about 30 minutes or until firm. top with nectarines.