Nectarine and crushed pistachio tart with Jurançon
Preparation time: 20 minutes
Cooking time: 25 minutes
6 large nectarines
1 roll shortcrust pastry
80g ground hazelnuts
60g unsalted pistachio nuts
50g caster sugar
For the syrup:
100g caster sugar
Preparation method for the nectarine tart:
Pre-heat oven to Th.7 (200°C). Wash, peel and cut the nectarines into 8 slices.
In a saucepan, bring 100g of sugar and the water to the boil. Poach the nectarine slices one after the after for 2 to 3 minutes in the boiling syrup.
Roll out the pastry into a pie dish, keeping the greaseproof paper in the base. Prick the bottom with a fork.
In a bowl, mix the butter, sugar, ground hazelnuts and eggs. Pour the mixture onto the pastry base.
Bake in the oven for approximately 25 minutes
Roughly crush the pistachio nuts. Arrange the nectarines in a ring over the tart base and scatter with crushed pistachios.
Ideal with Jurançon: Domaine Bru-Baché 2011, 92/100 Gilbert & Gaillard wine guide. Powerful and refined with candied fruits and honey, delicate attack and a velvety palate. Sheer pleasure!
Our selection for this recipe
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