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Below are the ingridients that are required to serve a yummy Nectarine, Raspberry, Polenta and Almond crumble tart:
- You need of Tart Case.
- Use 175 g of flour.
- Use 25 g of almond.
- Get 120 g of chilled butter cubed.
- Provide 55 g of sugar.
- Provide 1 of x Medium egg.
- You need of Crumble.
- Take 75 g of butter.
- Use 60 g of plain flour.
- You need 40 g of polenta.
- Prepare 50 g of sugar.
- Provide of Nectarine and Raspberry filling.
- Prepare 40 g of butter.
- Use 5 of under ripe nectarine.
- Use 50 g of blanched almonds.
- Prepare 100 ml of Madeira (or similar) wine.
- Use 90 g of sugar.
- Get 1/2 of vanilla pod.
- Get 1 of cinnamon stick.
- Use 1 of orange juiced and zest.
- You need of Raspberry.
- Prepare 100 g of Raspberry.
Ready with the ingridients? Below are the sequences on serving Nectarine, Raspberry, Polenta and Almond crumble tart:
- To make the pastry case combine the flour and ground almond together..
- Add the butter and combine to look like breadcrumbs..
- Mix in the sugar and then add the egg. Combine the ingredients into a dough ball, wrap in cling film and refrigerate for 2 hours.
- To make the filling score the bottom of the nectarine and submerge nectarines in boiling water for 5 minutes..
- Skin the nectatines and cut into small chunks..
- Put the nectarine in a 180c fan oven, in a oven proof dish and dot with butter. Cook for 10 minutes until golden..
- In a saucepan gently boil all the remaining filling ingredients until slightly sticky. Once sticky add the roast nectarines and set aside..
- Turn the oven to 180c fan roll the pastey into individual tart tins and bind bake for 15 minutes. Use a egg wash and bake for another 5 minutes..
- To make the crumble and all the crumble ingredients together apart from the butter and blitz. Once blitzed rub in the butter until breadcrumb stage and bake in a 180c fan oven for 15 minutes or until golden..
- Next step spoon in nectarine filling into each case and top with halved raspberries. Top with crumble and serve with cream or custard..
Rub reserved almond mixture in bowl between your palms to form small clumps. Remove tart shell from oven and spread jam over bottom. Cool tart in pan on a rack. Loosen side of pan with a knife. This recipe makes more pastry than is required for one tart.
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