Nectarine Tart with Nuts

(*) Tart pan with smooth sides, diameter 26cm.

For the dough, sift the flour into a large enough bowl. Cut the butter into small pieces and add to the flour form with the salt, egg yolk, sugar and water. Quickly knead into a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 120 minutes. Now leave at room temperature for thirty minutes.

Butter the tart pan. Roll out the dough between two sheets of parchment paper to a circle large enough (bottom + edges). Peel off the top sheet and carefully turn the dough from the parchment paper into the pan. Gently press the dough evenly into the tart pan. Smooth the edge of the dough and reshape it with your fingertips. Prick the bottom a few times with a fork and sprinkle the semolina on top.

Rinse and dry the nectarines and cut them in thin wedges from the stone. Place the wedges in a circle, overlapping on the tart base. Halve the walnuts and sprinkle evenly on the nectarines with the pine and pistachio nuts. Sprinkle with two-thirds of the confectioners’ sugar.

Bake in the heated oven on the first rack from the bottom at 210 degrees for about twenty-five minutes until golden brown [1].

Just before the end of the baking time, bring the quince jelly to the boil. Remove the tart from the oven, brush with the jelly and sprinkle with the remaining powdered sugar.

Serve the tart lukewarm or cooled (but not refrigerator cold!).

[1] Ac

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