Summer fruits sealed in sweet dough always give a pleasant visual and culinary delight.
Red, fleshy nectarines are the protagonists of today's dessert. Dough without eggs and with sunflower oil that gives it a light texture.
You may use Stevia instead of sugar for pleasure with less guilt
Try it!
Red, fleshy nectarines are the protagonists of today's dessert. Dough without eggs and with sunflower oil that gives it a light texture.
You may use Stevia instead of sugar for pleasure with less guilt
Try it!
| work: 15′ | time: 50′ | easy: |
The recipe is from Tanja's blog.
Ingredients (8 servings)
|
In medium size bowl, sift the flour with baking powder. Add the stevia or sugar and pour in the milk… |
…and the sunflower oil. Mix gently, so that you have a thick porridge. |
Grease and flour the base and sides of a springform pan Ø26cm/ 10.2" and pour in half the batter. Put the pan in hot oven for 3-4 minutes, just enough for the batter to make a light crust. Wash, wipe and cut the two nectarines in thin slices. |
Spread the chopped nectarine slices cyclically and centered on top of the dough. Pour the remaining batter and repeat once more the layer with the slices of the remaining two nectarines. |
Put the springform pan in the oven at 200°C/ 390°F/ Gas 6, for ~30 min or until the tart is cooked. Remove the pan from the oven, let it cool over a rack for a little and unbuckle the side spring of the pan to open and cool completely. |
Sprinkle a thin veil of powdered sugar, serve a large piece to the plate and enjoy!
