-
Roll the pastry into a
rectangle, about 35cm x 22cm. Cut into 6 equal rectangles,
place them, with space between, on a baking sheet. Using
the tip of a sharp knife, score a smaller rectangle 1cm in
from the edges of each piece. Place the pastries on a
baking sheet and chill for 30 minutes.
-
Put the cream cheese in a
mixing bowl, add the almonds, vanilla extract and sugar
and mix briefly. Set the oven at 220C/Fan 210C/Gas mark 8
and put a baking sheet on the middle rack. (Placing the
sheet of pastries on top of this will help them to crisp.)
-
Bake the chilled pastries for
20 minutes until pale gold. Meanwhile, halve, stone and
thinly slice the nectarines.
-
Remove the partly baked
pastries from the oven. Using the back of a teaspoon press
down the scored area in the centre of each tart to leave a
hollow. Fill with the cream cheese mixture, then place
some of the nectarines on top, divided equally.
-
Return the tarts to the oven
for a further 15 minutes until golden. Melt the fruit
jelly in a pan. Remove the tarts from the oven and brush
with the melted jelly. Leave to cool and serve the same
day.
|
DAILY
DINNERS 
