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Peach and Nectarine Tart

Try Megan's Peach and Nectarine Tart from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Pastry

  • 2 cups plain flour

  • ¼ cup sifted icing sugar

  • a pinch of salt

  • 180grams unsalted butter

  • Peach and Nectarine Filling

  • 2 nectarines stoned and cut into slices

  • 2 peaches stones and cut into slices

  • 3 eggs

  • ½ cup caster sugar

  • 2 tablespoons plain flour

  • 90 grams unsalted butter, melted and lightly browned


  • Pastry:

  • 1.

    Place flour, sugar and salt in a bowl

  • 2.

    Add butter and pulse a few times in a food processor until the mixture resembles coarse breadcrumbs

  • 3.

    Add 3 tablespoons of cold water and cut in with a knife until the dough comes together in a ball

  • 4.

    Wrap pastry in plastic wrap and refrigerate for 30 minutes

  • Peach and Nectarine Filling:

  • 1.

    Roll out the pastry on a lightly floured surface until it is 3mm thick.

  • 2.

    Gently press pastry into a 23 cm tart tin and freeze for 30 minutes.

  • 3.

    Preheat oven to 180 degrees.

  • 4.

    Remove pastry shell from the freezer and line with baking paper.

  • 5.

    Distribute baking weights on the surface of the paper and bake the shell for 10 minutes.

  • 6.

    Remove paper and weights and bake for a further 10 minutes until dry, golden and crisp.

  • 7.

    Leave to cool.

  • 8.

    Arrange fruit skin side down in pastry case.

  • 9.

    Place eggs and sugar in a bowl and whisk until thick and pale.

  • 10.

    Add flour and butter and gently combine.

  • 11.

    Pour filling evenly over fruit.

  • 12.

    Bake for 30-40 minutes or until golden and set in the centre.

  • 13.

    Serve with ice cream or cream.

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