Crostata di Pesche Noci (Nectarin Tart)

14 Aug

The nectarine tart is a variation of a classic jam tart. It is a flavorful summertime dessert, prepared with pasta frolla and fresh nectarines (a type of peaches), which can be substituted with canned peaches during winter, but this will of course alter the tart’s taste and aroma! Peaches are, in fact, typical summer fruits, juicy and rich in water, therefore perfect for a summer diet! Peaches are highly satiating, keep hunger at bay for longer periods, so they are a good choice to incorporate into a weight-loss diet. The addition of a few crushed amaretti cookies gives a delicious flavor to this dessert. The almond taste of amaretti blends well with the sweet flavor and fragrant aroma of peaches. This peach tart is a perfect finale for any meal, from an casual picnic to a formal dinner.  It is delicious all by itself, but it can also be made even more enticing by adding a scoop of homemade gelato alla crema . In Italy we commonly enjoy these simple fruit tarts for breakfast or as a snack (with far fewer hydrogenated fats and processed sugars than industrially-produced breakfast foods and snacks), and they a true delight for kids and adults!

Preparation time: 1 ½ hrs   Baking time: 35-40 minutes  Servings: 6-8

Crostata di Pesche

Pasta frolla (see basic recipe pasta frolla )
3 large nectarines
100 g (1 cup) crushed amaretti
4 tablespoons sugar
Juice of half a lemon

Preheat oven to 170°C-180°C
Prepare the pastry according to the basic recipe
1.While the pasta frolla is resting, wash the peaches under running water. Cut into slices with a thickness of 5 mm (2 inch). In a large bowl mix peaches, sugar and lemon juice, taking care not to break the peaches. Set aside
2. Coarsely crush the amaretti cookies. Set aside
5. Once the dough has rested, roll the dough (4-5 mm thick, 2 inch) to cover the bottom of a ceramic baking dish, 25 cm (10 inch) in diameter. The dough around the edge should be slightly thicker, about 5-6 mm (2 inch). Prick bottom of dough with the tines of a fork (four or five times is enough). Sprinkle the crushed amaretti cookies evenly over the dough and cover with peaches in a circular pattern or as you prefer
6. Bake the tart until golden brown, about 35-40 minutes. Let cool on a rack.  It is good fresh, but you can also enjoy it next day if stored in a ventilated container for sweets.

Note: Nectarines are smooth-skinned peaches. When you buy them, make sure that they are ripe: soft to the touch (but not mushy), fragrant and with an intense color. Paola


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