Thursday, November 11, 2021

Nectarine and Blueberry Tart


Inspiration for this tasty tart was an item in the Guardian newspaper. Jimmy Barney’s and wife have published a cooking Book.  3 recipes from the book were printed in the Guardian. 

One was for a simple tart. I had leftover custard and Puff pastry, 2 nectarines that refused to ripen and always keep some Blueberries in freezer.  Walnuts always in pantry. 


Line a metal pie dish with puff pastry, rolled thin. Trim

Cover base of pastry with ground Walnuts, ( could use almonds or hazelnuts)

Slice Nectarines from the pip ( about 8 slices from each nectarine)

Fill the gaps with Blueberries.

Pour parcooked custard over fruit. 

Bake at 180 ff until custard is set. 

I used Auto Fruit Flan setting on my Miele Combi oven. 


Apricot, Peaches or Pears can replace the nectarines. 

The custard recipe is that used for Portuguese Custard Tarts on this blog.