![]() These are the tarts before brushing with jam. For a better and smoother finish, sieve the jam before brushing – I will do that next time. Optional, but you might like the shiny glaze. While still warm, brush the nectarine slices with apricot jam. ![]() Is there a reason Mori Yoshida wants to do it after? With water from a spray bottle in his case, but why water and not beaten egg? These are questions to ponder on…īake 20 to 30 minutes until golden brown and the pastry underneath has caramelised, as well as the edges on top. ![]() Note: I have wondered if it would be easier to do the brushing and caster sugar underneath the round before placing the nectarines on top – might try that next time. Brush the uncovered edges on top (around the nectarine slices, and not on them) with beaten egg and sprinkle with caster sugar. Carefully pick up a tart and brush underneath it with beaten egg then place on the sugar to coat. Then place 2 slices in the middle on top of the almond cream, a bit more neatly than in the photo! Sorry, I was in a rush but one day will make again and take photos again too. Place three slices around the sides, making sure to leave a 5mm to 1cm border of pastry. It should be a little disc of cream of 4-5cm diametre.Ĭut nectarines into 9 or 10 slices each. Spoon 1-2 tsp of almond cream in the middle of each round – maybe just 1 tsp (thinner than in the photo). Place rounds on baking tray lined with baking paper. Use cookie cutter or glass to make 3 to 4 rounds of 10cm/ 4in in diametre (to make the last round you might need to use the leftover bits of pastry – place them on top of each other to keep some puff pastry effect and roll out again).
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