Nectarine almond shortbread tart

Step by Step

Step 1

In bowl, cream butter and icing sugar until fluffy. Blend in flour to make soft dough. Press into bottom and up the sides of 11-inch (28 cm) tart pan with removable bottom. Prick well with fork. Bake in 350ºF (180ºC) oven for 15 to 20 minutes or until golden brown.

Step 2

In small saucepan, combine cornstarch, sugar and nutmeg; whisk in orange juice, jelly and almond extract. Cook over medium-low heat for about 5 minutes or until thickened. Cool slightly.

Step 3

Sprinkle nectarines with lemon juice to prevent browning. Arrange in circles in single layer in baked pie shell. Spoon cooled glaze over nectarines and chill for 1 to 2 hours.

Step 4

To serve, remove tart from pan and cut into wedges. Serve with whipped cream.

Ingredient

Fresh lemon juice

1 ml 15 ml
Sifted icing sugar

0.25 ml 50 ml
Orange juice

0.67 ml 150 ml
All-purpose flour

1 ml 250 ml
Cornstarch

2 ml 25 ml
Nectarines or peaches, sliced

6 ontario 6 ontario
Red currant jelly or peach jam

0.5 ml 125 ml
Butter or margarine

0.5 ml 125 ml
Almond extract

0.25 ml 1 ml
Granulated sugar

2 ml 25 ml
Ground nutmeg

0.25 ml 1 ml

Nectarine almond shortbread tart

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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