Nectarine tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, cold (in flakes)
• 110 g sugar
• 2 small eggs (small medium-sized)
• 600 g nectarine(s), ripe
• 2 packets of vanilla sugar
• 1 pack of sauce powder, vanilla
• 250 g sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place flour, butter, 80g sugar, and 1 egg in a bowl and knead into a smooth dough. Cover and chill for 30 minutes. Wash, halve, and pit the nectarines, then cut into 1 1/2cm-wide wedges. Mix the second egg with 30g sugar, vanilla sugar, vanilla sauce powder, and sour cream. Roll out the shortcrust pastry on a floured work surface into a circle (approx. 34cm in diameter). Place in a greased tart tin (26cm in diameter), gently press down the edges, and pierce the base several times with a fork. Trim off any excess. Bake the pastry in a preheated oven at 190°C (170°C fan oven) on the second rack from the bottom for approx. 18 minutes. Let cool slightly, then top with the nectarine wedges. Pour the vanilla sour cream over the top. Bake in the preheated oven as above for 35-40 minutes, let cool before serving.