This delicious summery recipe comes from my book
National Trust Simply Baking (see Books). Peaches and nectarines were once commonly grown in England
on south- and south-east-facing walls.
John Worlidge, in his
Agriculturae of 1697, advises that both should be grown on walls or in
glasshouses. By the nineteenth century,
the Worthing area in Sussex had become a major area of peach and nectarine
production – all grown under glass. Maybe it`s time to reinstate the practice?
This is a simple, modern pastry which works well with
buttery home-made puff. You can adapt this recipe to use other fruit such as apricots, plums, apples and pears.
The flour-weight of my recipe for home-made puff pastry is 225g/8oz flour (see sundries section of index for recipe), but you will only need half the pastry for this
dish. However, it’s much easier to roll out a
larger piece of pastry. Carefully fold
up the trimmings and freeze for another dish.
225g/8oz puff pastry, flour weight
3 ripe nectarines, quartered and stoned
1 tablespoon caster sugar or to taste
225g/8oz clotted cream, to serve
1 On a lightly
floured work surface, roll your pastry into a large thin rectangle about 3mm/
1/8 in thick. You are only going to use
half the pastry. Use a 20 x 30cm/8 x
12in Swiss roll tin as a giant pastry cutter, cut out a rectangle of that
size. Take a sharp knife and lightly run
it about 1cm/ ½ in inside the pastry edge, so that you score a line to create
an edge for the tart. Prick the internal
rectangle with a fork. Place on a
non-stick baking sheet and chill for 30 minutes. Preheat the oven to fan
2 Finely slice
each nectarine quarter and lay them neatly in slightly overlapping rows on the
pastry, taking care not to cover the rim.
Sprinkle the sugar evenly over the nectarine slices.
3 Bake in the
centre of the oven for 20 minutes or until the pastry is crisp and nectarines
flecked gold. Serve warm or at room
temperature with clotted cream.