Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tarte
Serving
Utensils
Quiche tin (approx. 30 cm in diameter), base lined neatly with baking paper
How it's done
Tarte
Sprinkle the baking tray with sugar, then add the butter and nectarines. Firmly prick the pastry with a fork and lay loosely over the nectarines. Make a rim between the nectarines and the edge of the tray.
Grill the peaches
Charcoal/gas/electric grill: Cover the tart and grill over/on medium heat (approx. 200 °C for approx. 10 mins. Remove the tart from the grill, leave to stand for approx. 2 mins., carefully tip out onto a plate lined with baking paper. Return the tart to the tray with the baking paper, grill for a further 10 mins.
Serving
Sprinkle the pistachios on top. Combine the sour single cream, icing sugar and lemon juice, serve with the warm tarte tatin.
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