This isn't technically a tart. It's a cake masquerading as a tart...naughty little thing. I absolutely love the look of fruit tarts, they are a celebration of fruit in the most simple and delicious way. These nectarines were amazing, I just can't explain the aroma that wafted out of these beauties. So, I wanted to use them accordingly. I made a simple sponge base, layered on the nectarines and once baked, covered in a black cherry glaze.
Glazing a fruit tart is essential and making a glaze is really simple so there is no excuse! All you have to do is put some jam into a saucepan, any flavour you like- go crazy, add a little water and bring to the boil. It literally takes minutes, then just brush it all over your tart using a pastry brush.
Slicing fruit evenly will give your tart a lovely professional finish, so practice your knife skills if you have the time...but to be honest, the word 'rustic' never hurt anyone.
THIS is a tart. No masquerading here, it's in your face, absolutely 100% a tart. I made this whilst doing some work experience at the beautiful french patisserie 'Belle Epoque' in London. This is a french classic made with sweet pastry, creme patissier and glazed with apricot glaze or 'glacage'. I added the mint for a bit of decoration and to enhance my photograph, tying in with the strawberry tops and jug of mint in the background.
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