Peach and Coconut Tart

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30m prep

30m cook

2 servings

Country of origin: Italy
Difficulty: Easy

Ingredients For the base:

  • 255g all-purpose flour
  • 80g icing sugar
  • 125g cold unsalted butter, chopped
  • 2 egg yolks

 

For the filling:

  • 2 eggs
  • 75g caster sugar
  • 35g all-purpose flour
  • 40g desiccated coconut
  • 75g unsalted butter, chopped
  • 4 medium nectarines (500g) (or you can use peaches)
  • 1 tablespoon caster sugar, and some extra
  • 25g freshly grated coconut
  • Sweet shortcrust pastry

 

Directions for the Base:

  • Place the flour, sugar, and butter in a food processor (or knead by hand) and process until the mixture resembles fine breadcrumbs.
  • Add the egg yolks and process until a dough just comes together. Bring the dough together to form a ball. Refrigerate the pastry for 30 minutes.
  • Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick.
  • Preheat the oven to 180°C. Line a 22cm loose-based fluted tart tin with the pastry.
  • Trim the edges and prick the base with a fork. Line the pastry case with non-stick baking paper and fill with baking weights or beans.
  • Bake for 10–12 minutes until golden. Remove the paper and weights.

 

Directions for the filling:

  • Place the eggs and sugar in a food processor (or mixer) and blend for 5 minutes until pale. Add the flour and desiccated coconut and process to combine.
  • Melt the butter. Add the butter to the coconut mixture in a thin, steady stream and process for 2 minutes or until well combined.
  • Decrease the oven temperature to 160°C. Spoon the coconut mixture into the pastry case and spread evenly.
  • Place the nectarines and extra sugar in a medium bowl and toss to combine. Arrange the nectarine over the tart filling, sprinkle with the fresh coconut and bake for 35-40 minutes or until golden and cooked through.
  • Allow the tart to cool completely in the tin before placing on a cake stand or plate to serve.

Buon Appetito