Number of Serves: 8
Ingredients:
235g Plain flour
100g cold butter
2 eggs
100g caster sugar (raw sugar 3 secs / Speed 9)
1 tsp vanilla essence
75g Self Raising flour
85g dessicated coconut
2 nectarines, each cut into 6 pieces
1/2 cup apricot jam
Preparation:
Prepare caster sugar and set aside.
Place plain flour and butter in TM, 10 secs / Speed 6 until mixture resembles fine breadcrumbs. Add 2-3 tablespoons water and set dial to closed lid position /10 - 20 secs / Interval speed (add a little more water if necessary to bind). Turn mixture onto lightly floured board or mat and roll out to fit a 22cm round loose bottom flan tin. Chill for 20 mins.
***
Preheat oven to 180oC or 160ofan. Line pastry tin with a sheet of baking paper and with weights such as dried rice or beans. Bake for 15 mins, then remove baking paper and weights and cook for a further 15 mins, or until dry and lightly golden. Cool.
To make filling put Butterfly in TM and add eggs, sugar and vanilla essence 10 secs / Speed 4.
Add SR flour and coconut closed lid position /30 secs / Interval speed and then spread in the tart shell.
Place nectarines in a pattern and press into filling, then bake for 30 mins, or until set and golden brown. Cool to room temperature.
Warm apricot jam and press through a sieve. Brush over surface of the tart and slice to serve.
Can serve with cream / custard / icecream etc.
Photos:
Not yet, as I had to race out the door and take it so I didn't get a pic this time but will make again shortly and add one.
Source: C*les summer magazine 2012
