Nectarine and Peach Summer Tart


  • 1/3 cup creme fraiche
  • 1 large egg
  • 8 ounces puff pastry
  • 28 ounces nectarines and peaches
  • 1 tablespoon hazelnut powder
  • 1 tablespoon almond powder
  • ¼ cup sugar
  • + 1 more ingredients
    • peaches

Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve. In a small bowl whisk together the cream, sugar, egg and the nut powders. If you don't find hazelnut powder, simply substitute ...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network