Nectarine flanReviewed by our expert panel
(at time of publication)
- 1 ½ cups rice flour, plus a little extra for flouring
- ¾ cup ground almonds
- ¼ cup soft brown sugarlight brown cane sugarX
- 115g reduced-fat spread suitable for baking
- 1 egg
- 6 tablespoons peach jamjellyX
- 4 nectarines, sliced
- ¼ cup slivered almonds, lightly toasted
- fresh mint sprigs, to serve
1 Lightly grease a 24cm loose- bottomed flan tin or 14 mini tins. Heat oven to180°C. Place all pastry ingredients in a processor and process, adding a 1/4 cup water to make soft dough.
2 Use the dough to line the tin or tins by pressing with your fingers. Trim the edges. Prick base with a fork and bake blind for 15 minutes or until the base is dry and lightly browned. Cool.
3 Warm half the jam and spread on the pastry base. Place nectarines in a microwave- proof dish with the remaining jam and cook on high for 2 minutes to soften slightly. Add nectarines to the flan.
4 Scatter over flaked almonds. Serve with a sprig of mint and a spoonful of yoghurt if you like.
To prevent tarts from going soggy, don’t fill them until you are ready to cook them.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 2g
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