Ingredients: BASE & TOP
- 225g flour, plain
- 40g icing sugar
- 125g butter, cold
- 2 egg yolks
- 1tbsp iced water
- 4 nectarines
- 2tbsp brown sugar
- 2tbsp orange juice
- 500g cream cheese (Philadelphia), softened
- 1tbsp orange zest
- 150g sugar
- 2 eggs
- 120g sour cream
- 2tbsp flour, plain
- 80ml orange juice
Grease 19x27cm rectangular loose base flan tin or 26cm springform tin. Process flour, icing sugar
and butter until crumbly.
Add egg yolks and the water, pulse until ingredients come together. Knead pastry on floured surface
Form the pastry into a ball. Wrap in plastic and refrigerate 30mins. Place the ball between sheets of
Roll pastry between sheets of paper until large enough to line tin. Press into sides, trim edges.
Refrigerate 30mins. Preheat oven to 180C. Cover pastry with baking paper, fill with baking beans (or
Place the tin into the oven, bake 10mins. Remove paper and beans, bake another 10mins or until
pastry is browned lightly. Cool. Grate and juice the orange. Place cream cheese, sugar and orange
zest into a bowl.
Beat the ingredients with electric mixer until smooth. Beat in eggs, one at a time.
Add remaining ingredients: sour cream, extra flour, orange juice. Beat until smooth. Pour filling into
tin. Bake about 50mins.
Cool tart, refrigerate 3 hrs. Increase oven temperature to 200C. Cut nectarines and remove stones.
Place in single layer on oven tray, sprinkle with juice.
Sprinkle with brown sugar. Roast nectarines about 20mins or until soft. Cool. Serve tart topped with