Coconut And Nectarine Brown Butter Tart
This coconut and nectarine brown butter tart has the perfect sweet shortcrust pastry - it will melt away in your mouth!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Loose-based fluted tart tin
- Non-stick baking paper
- Rolling pin
- Refrigerator
- Fork
- Oven
- Baking weights
- Nonstick skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Cake stand
- Plate
- Kitchen timer
- Cooling rack
Ingredients
- 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
- 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
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