Nectarine & Meadowsweet Fior Di Latte Tart

Summer days, drifting away….

This tart is redolent of hazy sun-soaked days, fields of gold and the sweet nectar of bees. Its golden hue foretells its sweet Sunkissed fruit flavour, wrapped in a blanket of rich fior di latte mascarpone. One to savour again and again.

If you are interested to know more about my services, please get in touch

Yield: 10

Author: Suze Morrison

Print

With ImageWithout Image

Nectarine & Meadowsweet Fior Di Latte Tart

Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 5 M

This tart is redolent of hazy sun-soaked days, fields of gold and the sweet nectar of bees. Its golden hue foretells its sweet Sunkissed fruit flavour, wrapped in a blanket of rich fior di latte mascarpone. One to savour again and again.

Ingredients

Frolla Pastry

• 250g ‘00’ Flour
• 80g Icing Sugar
• 125g Unsalted butter, fridge cold, cut into cubes.
• 1 large Egg
• 1 Vanilla Bean, seeds scraped.
• 100g White Chocolate, melted (optional)

Meadowsweet Syrup

• 100g Caster Sugar
• 80ml Water
• 1tbsp Meadowsweet Tea

Filling

• 6-8 Nectarines stoned and finely sliced.
• 500g Fior di Latte Mascarpone
• 1tbsp Icing Sugar
• 1 Vanilla Bean, seeds scraped.

Instructions

1. Begin with the pastry, add the flour and butter to a bowl and rub together to form a sandy texture with your fingertips. Stir through the icing sugar and vanilla seeds.
2. Add the egg and quickly mix through with a knife then bring together with your fingers to form a damp dough.
3. Wrap and chill for 30 minutes.
4. Make the syrup. Add the sugar, water and tea to a pan and dissolve over a low heat, bring to ab oil and bubble for 4-6 minutes, or until syrupy. Allow to cool and infuse before straining.
5. Roll out the pastry and use to line a 23cm loose bottomed tart tin, or a few smaller tart tins. Any excess pastry can be frozen.
6. Chill in the fridge for 2 hours.
7. Preheat oven 180C. Line the tarts with baking paper and baking beans or rice and blind bake for 12-15 minutes. once the sides have set, remove the paper and beans, and bake 6-8 minutes more, or until golden and sandy to the touch. Allow to cool completely.
8. Once cold, brush the inside with melted white chocolate and allow to set in the fridge.
9. Meanwhile, mix the fior di latte with the icing sugar and vanilla seeds. Carefully spoon into the tart and smooth off. Gently warm the syrup
10. Arrange the nectarine slices in ruffles and brush with the meadowsweet syrup. Serve in slices with a side of sunshine.