Ingredients
Tart pastry
- 43 g softened butter
- 26 g sugar
- 60 g flour
- A pinch of salt
Cinnamon sponge
- 50 g softened butter
- 50 g sugar
- 1 beaten egg
- 50 g ground almonds or flour
- 1 tbsp ground cinnamon
Compote
- 3 white nectarines
- 33 g sugar
Slices
- 3 nectarines, cut into thin slices with the skin on
Method
Compote
- Stone and peel the 2-3 nectarines and chop them roughly.
- Put them in a saucepan over medium-high heat.
- Add a splash of water (no problem if there is a little too much, you can reduce it later).
- Add 33 g of sugar.
- Stir regularly until you have a compote.
- Set aside while you make the pastry and the cinnamon sponge.
Tart pastry
- In a bowl, combine the softened butter, the sugar and a pinch of salt.
- Add the flour and mix.
- Press the dough into the tin with a spoon, lining the base evenly and flattening the surface.
- Prick the pastry and bake at 170°C for 15 minutes.
- Leave the pastry in the tin and set aside.
Cinnamon sponge
- In a bowl, cream the softened butter with the sugar.
- Add the beaten egg in two additions and mix.
- Add the ground almonds and the tablespoon of cinnamon.
- Spread the sponge batter evenly over the pre-baked pastry.
- Bake at 170°C for 30 minutes.
- Let the tart cool before turning it out.
Assembly
- Spread the compote over the tart.
- Arrange the nectarine slices working from the outside in, completing a full circle each time.
- Heat water and sugar into a syrup and brush it over the tart.
Notes
Recipe for a 14 cm tart tin.
