coconut and nectarine brown butter tart
- 2 eggs
- ⅓ cup (75g) caster (superfine) sugar
- ¼ cup (35g) plain (all-purpose) flour
- ½ cup (40g) desiccated coconut
- 75g unsalted butter, chopped
- 4 medium white nectarines (500g), each cut into 8 wedges
- 1 tablespoon caster (superfine) sugar, extra
- ⅓ cup (25g) freshly grated coconut
sweet shortcrust pastry
- 1¾ cups (255g) plain (all-purpose) flour
- ½ cup (80g) icing (confectioner’s) sugar
- 125g cold unsalted butter, chopped
- 2 egg yolks
- 1 tablespoon iced water
- To make the sweet shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water and process until a dough just comes together. Turn out and bring the dough together to form a ball. Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate the pastry for 1 hour.
- Preheat oven to 160°C (325°F). Line a 22cm loose-based fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Allow to cool slightly in the tin.
- Place the eggs and sugar in a food processor and process for 5 minutes or until pale. Add the flour and desiccated coconut and process to combine. Place the butter in a small non-stick frying pan over medium heat and stir until melted. Cook for a further 1–2 minutes or until golden brown with a nutty fragrance. With the processor running, add the butter to the coconut mixture in a thin, steady stream and process for 2 minutes or until well combined.
- Increase the oven temperature to 180°C (350°F). Spoon the coconut mixture into the pastry case and spread evenly. Place the nectarine and extra sugar in a medium bowl and toss to combine. Arrange the nectarine over the tart filling, sprinkle with the fresh coconut and bake for 35–40 minutes or until golden and cooked through.
- Allow the tart to cool completely in the tin, before placing on a cake stand or plate to serve. Serves 6–8.
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