Peach and Coconut Tart

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

• 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

• 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.

• 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