Nectarine tart

Ingredients for 1 servings:

• 300 g flour
• 75 g sugar
• 1 pinch of salt
• 200 g butter
• 750 g nectarine(s)
• 1 lemon(s), organic, grated peel
• 200 g cream cheese
• 3 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Place all of the ingredients for the shortcrust pastry in a bowl with 2-3 tablespoons of cold water. First, knead with the dough hook of an electric mixer until you have a crumbly dough, then finish kneading with your hands. Chill the dough for one hour. Grease and flour a cake tin. Wash the nectarines, pat them dry, and remove the stones. Cut the flesh into wedges and mix with the grated lemon zest. Mix the cream cheese and honey until smooth. Preheat the oven to 200°C (175°C fan-assisted). For the base, roll half of the pastry out into a circle on a floured surface. Line the tin and press it down around the edges. Prick the base several times with a fork. Spread the cream cheese on top and arrange the nectarines on top. Roll out the remaining pastry and place it over the top to form a lid. Place the tart in the preheated oven on the middle rack and bake for about 35 minutes. Let cool on a wire rack. You can easily vary the recipe with other fruits.