What a month it has been. My hosting server was hacked. My hosting account shut down (thrice!). My phone died. My computer faced its own set of confusion and woes. Any self-respecting California girl would throw up her hands, call it Mercury retrograde, and spend the rest of the day cuddling with crystals. Alas, Mercury is not retrograde and I happen to prefer my astrology not at all. (I knowwww! I used to be a yoga teacher and errythang! What happened to me?! That’s a story for another time.)
Because now, at the end of a week that was all about time learning it’s ok—like REALLY ok—to ask for help, I decided to throw up my hands and make these gorgeous little mini tarts.
They won’t remove malware on your hacked hosting account, they don’t know how to reboot the software on your sick little iPhone, and they damn well haven’t got a clue as to how to fix the enduring problem of race and class in America (listen to this, if you haven’t already), but they do have a way of soothing a ravaged soul.
I am a big fan of stone fruit and nectarines are my fave! This easy recipe takes just a short while to make and can be served hot or cold.
Nectarine and Almond Tart Ingredients: 1 roll all butter puff pastry ( or normal if you can’t find) 4-5 Ripe nectarines 125ml ground almonds 125 ml flaked almonds 125 ml butter 125 ml sugar 5 ml cinnamon 5ml all spice
Recipe NB *Thaw puff pastry night before* Roll out puff pastry on a greased baking sheet. Systematically fold the edges of the puff pastry over to create a lip for the tart. Heat butter, sugar, spices and ground almonds over a low heat until it has all melted. Slice nectarines into equal sized slice ( I cut mine into thin wedges) Spread butter mixture all over pastry. Layer nectarines across pastry in rows. Egg wash the borders of the puff pastry for a nice golden edge. Sprinkle a bit of extra sugar over the top and bake as per pastry baking instructions. I take mine out a few minutes before it needs to and sprinkle teh flakes almonds over the nectarine tart so they can brown a bit. Makes 8 very generous portions or 16 lady size portions. Serve warm with a big scoop of vanilla ice cream or stiff whipped cream.