Nectarine and Peach Summer Tart


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

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


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