Publications
- 6 - ripe nectarines, pitted and thinly sliced
- 30ml - limoncello (Italian lemon liqueur)
- 45ml - cornflour, sifted
- - about 30ml light brown sugar
- 15ml - milk
- 100ml - fresh blackberries and raspberries
- - DOUGH
- 200g - (360ml) cake flour, sifted
- 50g - (95ml) icing sugar, sifted
- - pinch of salt
- 125g - butter at room temperature
- 1 - egg yolk
- - zest of 1 lemon
1 Prepare the dough Combine the flour, sugar and salt, and rub in the butter until it resembles breadcrumbs. Mix the egg yolk and lemon zest, and knead until it forms a soft dough. Shape the dough into a flat disc, wrap in cling film and refrigerate for about 30 minutes.
2 Combine the peaches, limoncello and cornflour. Place the dough on a sheet of baking paper the size of your baking tray and roll it into a large roughly-shaped circle. Arrange the peaches in the middle of the dough in an even layer, leaving an edge about 3cm all around. Sprinkle with sugar and then, using the baking paper to help you, fold the edge of the dough over the filling. Brush the edges with milk, put it on a baking tray and then refrigerate while you preheat the oven to 220°C.
3 Bake the tart for 30 minutes then reduce the temperature to 200°C and bake for a further 15–20 minutes, or until nicely browned and cooked through (the dough should be crispy right to the centre, hence the high oven temperature and baking time). Sprinkle the berries on top and leave to cool on a wire rack.
