Recipe: Yummy Nectarine, Raspberry, Polenta and Almond crumble tart

Nectarine, Raspberry, Polenta and Almond crumble tart. Before you jump to Nectarine, Raspberry, Polenta and Almond crumble tart recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. You already understand that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. To make the crumble and all the crumble ingredients together apart from the butter and blitz.

Add the butter and combine to look like breadcrumbs. Mix in the sugar and then add the egg. Combine the ingredients into a dough ball, wrap in cling film and. You can cook Nectarine, Raspberry, Polenta and Almond crumble tart using 22 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Nectarine, Raspberry, Polenta and Almond crumble tart

1. It's of Tart Case.
2. You need of flour.
3. It's of ground almond.
4. It's of chilled butter cubed.
5. Prepare of sugar.
6. Prepare of x Medium egg.
7. It's of Crumble.
8. You need of butter.
9. Prepare of plain flour.
10. It's of polenta.
11. It's of sugar.
12. Prepare of blanched.
13. You need of Nectarine and Raspberry filling.
14. You need of butter.
15. It's of under ripe nectarine.
16. You need of Madeira (or similar) wine.
17. Prepare of sugar.
18. Prepare of vanilla pod.
19. You need of cinnamon stick.
20. You need of orange juiced and zest.
21. It's of Raspberry.
22. It's of Raspberry.

Spread the almond mixture over the base of the cooled pastry case. Combine sugar, flour, cinnamon, cream and almond extract. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove stones.

Nectarine, Raspberry, Polenta and Almond crumble tart step by step

1. To make the pastry case combine the flour and ground almond together..
2. Add the butter and combine to look like breadcrumbs..
3. Mix in the sugar and then add the egg. Combine the ingredients into a dough ball, wrap in cling film and refrigerate for 2 hours.
4. To make the filling score the bottom of the nectarine and submerge nectarines in boiling water for 5 minutes..
5. Skin the nectatines and cut into small chunks..
6. Put the nectarine in a 180c fan oven, in a oven proof dish and dot with butter. Cook for 10 minutes until golden..
7. In a saucepan gently boil all the remaining filling ingredients until slightly sticky. Once sticky add the roast nectarines and set aside..
8. Turn the oven to 180c fan roll the pastey into individual tart tins and bind bake for 15 minutes. Use a egg wash and bake for another 5 minutes..
9. To make the crumble and all the crumble ingredients together apart from the butter and blitz. Once blitzed rub in the butter until breadcrumb stage and bake in a 180c fan oven for 15 minutes or until golden..
10. Next step spoon in nectarine filling into each case and top with halved raspberries. Top with crumble and serve with cream or custard..

Arrange the nectarine halves in the pastry case with the cut side down. You'll know it's finished when the top is a nice toasty brown and some of the baked fruit should be bubbling around the sides. Almond flour has a tendency to toast quickly and can burn easily. Make sure you bake it on the middle rack of your oven and as always keep an eye on it. Add cubes of butter and mix on slow with a paddle attachment until the mixture resembles fine breadcrumbs.