Nectarine tart

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 65 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 300 g milk
• 1 packet of vanilla pudding powder or cream pudding powder
• 2 tbsp, levelled sugar
• 2 tbsp nuts, ground
• 50 g marzipan paste, grated
• 2 tbsp peach liqueur
• 5 nectarines, cut into wedges
• 1 tsp, heaped orange sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

for a 26cm springform pan, makes about 12 pieces

Prepare a shortcrust pastry from the base ingredients. Press it into a greased and floured 26cm springform pan, forming a rim about 2cm high. Place the pan in the freezer for 15 minutes. In the meantime, make a pudding for the filling by combining milk, sugar, and pudding powder. Stir in the nuts, grated marzipan, and liqueur until well blended. Spread the mixture onto the cold base, top with nectarine slices, and sprinkle with a little orange sugar. Bake the tart on the middle rack of a preheated oven to 200°C (400°F) with top/bottom heat for about 30-35 minutes. Makes about 12 slices.