Nectarine Puff Tart with Cinnamon Cream
A Nectarine Puff Tart is a flaky pastry dessert topped with sweet nectarines and warm cinnamon.
Ingredients
For the nectarine puff tart
- 1 ready-rolled sheet puff pastry
- 1 free-range egg beaten
- 3 large ripe nectarines thinly sliced
- 3 tbsp runny honey
- 2 tbsp orange juice halal alternative to rum
- Large pinch ground cinnamon
- 1 lime zest only
- Edible flowers to decorate
For the cinnamon cream
- 300 ml double cream
- 1 tsp ground cinnamon
- 1 tbsp orange blossom water halal alternative to rum
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 220°C (200°C fan). Place a baking tray inside to heat.
- Roll out the puff pastry on baking paper and fold the edges inward to create a 1 cm border.
- Brush the edges with beaten egg.
- In a bowl, mix nectarines, honey, orange juice, and cinnamon.
- Arrange the fruit mixture evenly inside the pastry border.
- Transfer the tart (with baking paper) onto the hot tray.
- Bake for 15–20 minutes until the pastry is golden and puffed.
- Remove and decorate with lime zest and edible flowers.
- To prepare the cream, whip double cream, cinnamon, orange blossom water, and icing sugar until soft peaks form.
- Slice the Nectarine Puff Tart and serve with the cinnamon cream.
Notes
- Maple syrup can replace honey for a different flavor profile.
- Serve slightly warm for the best texture and taste.
- Add crushed nuts for extra crunch if desired.