Peach and nectarine puff pastry tart

Cooling • 20 minutes, Special equipment • electric mixer

Serves 8

1 large egg, plus 1 large egg yolk

½ cup granulated sugar

¼ cup all-purpose flour

1¼ cups whole milk

juice of 1 lemon

half of a 17.3oz box (225g) frozen puff pastry thawed as directed

1 egg yolk, beaten

4 ripe peaches, halved and pitted

4 ripe nectarines, halved and pitted

confectioners’ (powdered) sugar, for dusting

Method:

1 Put the egg, egg yolk, sugar and flour in a bowl and beat with an electric mixer until blended. Heat the milk in a saucepan until almost boiling, then slowly whisk into the egg mixture, along with the lemon juice. Return the mixture to the pan and slowly bring to a boil, stirring constantly. Cook for a few minutes until thickened, then transfer to a bowl. Place a piece of parchment paper on top, then leave to cool.

2 On a floured work surface, roll the pastry into a 9 x 12in (23 x 30cm) rectangle, and transfer to a lightly oiled baking sheet. Score a rectangle on it, leaving a ¾in (2cm) border at the edge. Press the back of the knife into the border to make horizontal lines these will ensure it rises evenly. Prick the base of the rectangle with a fork and refrigerate for 20 minutes. Preheat the oven to 400°F (200°C).

3 Brush the border of the pastry with the beaten egg yolk, then bake for 20 minutes or until the pastry is golden. Push the inner rectangle down slightly, so the border is elevated, then leave to cool for 30 minutes.

4 Spoon in the custard, then top with the fruit, and dust with confectioners’ sugar. Cut into squares to serve.

Peach and nectarine puff pastry tart