Ingredients:
• Preheat the oven to 230°C/ 450°F/Gas mark 8.
• Roll out the pastry thinly to a 28cm/11in round. Put on a nonstick baking sheet ,and prick well all over with a fork. Bake for 8–10 minutes until well browned and cooked through.
• Brush some of the melted butter over the pastry, and arrange the fruit slices on top, right to the edges of the pastry. Drizzle with the remaining butter and grill for 5 minutes or until the fruit is just tinged with colour. Cool slightly.
• Warm the apricot jam with a little water, and brush over the fruit to glaze. Serve warm or cold.
- 175g/6oz ready-to-roll
- puff pastry
- 25g/1oz butter, melted
- 600g/11⁄4lb nectarines,
- quartered, stoned and sliced
- 2 tablespoons apricot jam
• Preheat the oven to 230°C/ 450°F/Gas mark 8.
• Roll out the pastry thinly to a 28cm/11in round. Put on a nonstick baking sheet ,and prick well all over with a fork. Bake for 8–10 minutes until well browned and cooked through.
• Brush some of the melted butter over the pastry, and arrange the fruit slices on top, right to the edges of the pastry. Drizzle with the remaining butter and grill for 5 minutes or until the fruit is just tinged with colour. Cool slightly.
• Warm the apricot jam with a little water, and brush over the fruit to glaze. Serve warm or cold.
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