TARTE RUSTIQUE AUX NECTARINES


  • 250 g (0,55 lbs) flour
  • 60 g (0,132 lbs) brown sugar
  • 1 teaspoon vanilla powder
  • 1 pinch salt
  • 160 g (0,34 lbs) soft butter, very cold (or margarine)
  • 75 ml cold water

For garnish

  • 5 white and yellow nectarines
  • 2 tbsp brown sugar
  • 1 small sprig rosemary

 

Start by preparing the sweet dough. Mix all the dry ingredients then add the diced butter. Sand the dough between your fingers in a way like making a crumble. Gradually pour in the cold water and mix until you get a ball. Wrap in cling film and refrigerate for 30 minutes.

Meanwhile, pit the nectarines and cut them into thin slices.

Preheat your oven to 160°C-320. Roll out the dough on your floured work surface to a thickness of half a centimeter. Place the fruit, leaving a rim of about 4 cm all around that you will fold over the filling.

Sprinkle with brown sugar and drop the rosemary before baking for 40/45 minutes, monitoring the cooking.

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