Nectarine tart with raspberries and puff pastry

Ingredients for 1 servings:

• 1 roll of toffee batter dough, from the refrigerated section, approx. 275 g
• 3 nectarines, ripe
• 1 handful of raspberries
• 1 tsp, heaped cornstarch
• 3 tbsp apricot jam
• 1 tsp cinnamon powder
• 150 g powdered sugar
• 2 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for a baking tray

Preheat the oven to 180°C (top/bottom heat). Lightly roll out the puff pastry on a sheet of baking paper. Halve and pit the nectarines. Cut into thin wedges and dust with the cornstarch. Arrange the nectarine wedges next to each other on the puff pastry base and gently fold in the edges. Arrange the raspberries. Bake the tart in the preheated oven on the bottom rack for about 30 minutes. In the meantime, briefly warm the jam in the microwave. Halfway through baking, remove the tart from the oven and spread the jam on top with a pastry brush. Sprinkle with cinnamon and finish baking. Let the tart cool. Finally, mix the powdered sugar with the lemon juice. The mixture should be very thick. Then spread the icing in stripes over the tart.