Description
A delightful dessert featuring flaky puff pastry topped with almond cream and juicy nectarines, baked to perfection.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- ½ cup (100 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 cup (100 g) almond flour (finely ground almonds)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for stronger flavor)
- 2 tbsp all-purpose flour
- 3–4 ripe nectarines, thinly sliced
- 1–2 tbsp granulated sugar (for sprinkling)
- Powdered sugar, for dusting after baking
- Chopped pistachios (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out puff pastry and place it into a tart pan (rectangular or round).
- Trim excess edges and lightly prick the base with a fork.
- In a bowl, beat softened butter and sugar until creamy.
- Add eggs one at a time, mixing well.
- Stir in almond flour, vanilla, almond extract (if using), and all-purpose flour until smooth.
- Spread almond cream evenly over the puff pastry base.
- Arrange nectarine slices in overlapping rows or a circular pattern on top.
- Brush pastry edges with beaten egg.
- Sprinkle nectarines with a little sugar.
- Bake for about 30 minutes, or until the pastry is puffed and golden and the nectarines are tender.
- Let cool slightly. Dust with powdered sugar.
- Garnish with chopped pistachios if desired.
- Slice into 8 portions and serve warm or at room temperature.
Notes
- Peaches or plums can be substituted for nectarines.
- Best served the same day but can be stored in the fridge for up to 2 days.
- A drizzle of honey before serving enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg