Nectarine tarts with a vanilla glaze
Author: 
Serves: 12
 
Ingredients
  • 2 Nectarines
  • 240g Puff pastry, rolled out
  • 1 Tbsp Butter
  • 2 Tbsp Sugar
  • ¼ Tsp Vanilla extract
Method
  1. Preheat the oven to 200 degrees Celcius ( 390 F )
  2. Cut the pastry in to 12 strips (approx. 3cm wide x 20cm long)
  3. Remove the stone from the nectarines and cut in to thin, semicircles.
  4. Lay the nectarine slices along the lengths of pasty, overhanging the edge slightly on one side. Leave around 3cm empty at the end of each strip.
  5. Roll the pastry strips up in a spiral, working towards the empty section. Dab a little milk on the empty end and press to seal.
  6. Lay on a lined baking sheet.
  7. To make the glaze, put the butter in a bowl and melt for 30 seconds in a microwave. Stir in the sugar and vanilla extract.
  8. Brush the tops of the tarts with the glaze.
  9. Refrigerate for 15 minutes.
  10. Bake for 20 minutes or until golden brown and the pastry is cooked through.
  11. Dust with icing sugar to serve.
Notes
If the stone fruit is very juicy, double the width of the pastry strips to 6cm, lay the fruit along one side and fold the pastry in half lengthways to contain it. Roll as normal.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/09/nectarine-tarts-with-a-vanilla-glaze.html