This is a beautiful gluten-free recipe, similar to a tarte tatin, and the vibrant colours are like something out of an Impressionist painting. - Rowie Dillon
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- For the pastry
- 65g (1/2 cup) quinoa flour
- 1 tsp ground cinnamon
- 65g unsalted butter, chopped
- 1 egg yolk
- 1 tbsp water
- For the topping
- 6 large nectarines, halved, stoned and sliced
- 1 tbsp castor sugar
- 1?2 tsp ground cinnamon
- 80g (1/4 cup) apricot jam, warmed
Grease and line a baking tray.
To make the pastry, combine the flour, cinnamon, butter, egg yolk andwater in a food processor and pulse for 15 seconds until the dough just comes together. Shape into a disc, cover with plastic wrap and refrigerate for 15 minutes.
out the pastry on a lightly floured surface into a two-millimetre thick rectangle to fit the size of your baking tray, leaving a two-centimetre edge. Place on the prepared baking tray and crimp the edges neatly using your fingers. Return to the refrigerator for 15 minutes.
Preheat the oven to 200C. For the topping, cover the pastry with the nectarine slices, leaving a smidgen at the edge uncovered. Sprinkle with the sugar, dust with cinnamon and bake for 30 minutes or until the pastry is golden. Cool slightly and brush with the jam. Serve warm.
Indulge by Rowie Dillon, Harper Collins, $40