Nectarine Tart

Ingredients

• 250 g flour
• 1 pinch salt
• 60 g sugar
• 150 g soft butter
• 1 egg
• 1 tsp balsamic vinegar
• butter (for the pan)
• flour (for the pan)
• 150 g powdered sugar
• 8 nectarines
• 150 g whipping cream
• 2 tbsp vanilla sugar

Instructions

1. 1.

   Place the flour and salt on a mound on the work surface. Add the sugar and butter in chunks. Work into a crumbly mixture with fingertips.

2. 2.

   Form a well in the center, pour in the egg and balsamic vinegar, and gradually fold into the flour with your hands. Shape the dough into a ball, wrap in foil, and let rest at room temperature for one hour.

3. 3.

   Meanwhile, simmer powdered sugar with 200 ml water in a pot for 5 minutes to make syrup. Wash, pit, quarter nectarines, and poach in syrup for about 10 minutes, then cool.

4. 4.

   Preheat the oven to 210 °C (410 °F) with upper and lower heat. Butter the tart pan and dust with flour.

5. 5.

   Roll out the dough to a thickness of half a centimeter and line the pan, forming a small edge. Prick the surface several times with a fork.

6. 6.

   Bake in the preheated oven for 15–17 minutes. Remove and let cool.

7. 7.

   Whip the cream with 2 tbsp vanilla sugar until semi‑firm, spread over the cake, and top with drained nectarines.