Nectarine and ricotta tart



  • 2 white nectarines, quartered
1 tablespoon brown sugar
500g fresh ricotta, drained
60g (1/3 cup) icing sugar mixture
1 lemon, rind finely grated
1 teaspoon vanilla extract
  • 250g tub mascarpone
  • Chopped pistachios, to serve

Brown Sugar Pastry

  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup, lightly packed) brown sugar
  • 150g unsalted butter, chilled,
  • chopped
1 egg, lightly whisked


For the brown sugar pastry, process the flour, sugar and butter until fine crumbs form. Add egg and pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 1 hour. 
Grease a 23cm (base measurement) loose-based fluted tart tin. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line prepared tin, pressing into base and side. Trim the edges. Prick the base all over with a fork. Place in the fridge for 15 minutes to chill. 
Meanwhile, preheat the grill on high. Place the nectarine quarters, skin side down, in a shallow baking dish. Sprinkle with brown sugar. Grill for 5 minutes, until just coloured. Cool.
Preheat the oven to 190C/170C fan forced. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 10-15 minutes or until pastry case is golden. Set aside to cool in the tin. 
Use electric beaters to beat ricotta in a bowl until smooth and creamy. Beat in icing sugar, lemon rind and vanilla until smooth. Fold in mascarpone. Spoon into the cooled pastry case. Top with the nectarine quarters and any syrup. Sprinkle with pistachios.

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