An ode to summer, these nectarine roses are easy to make and look impressive.
Nectarine roses recipe:
INGREDIENTS
- 1 sheet of puff pastry, thawed
- 7-8 ripe nectarines, thinly sliced
- 1⁄2 cup sugar-free apricot jam
- Powdered erythritol, to serve
MEHOD
PREHEAT oven to 200°C and spray a muffin tin, set aside.
ROLL the puff pastry sheet out to a 30cm rectangle and slice into 6 long strips. Spread 2 tbsp of jam onto each strip. Place slices of nectarine in a half-moon shape, making sure the slices stick out at the top. Fold the
bottom half over the slices and start rolling from one side. Make sure the nectarine slices stay upwards and intact. Once rolled into a rose shape, place into the sprayed muffin tin. Continue with the rest.
BAKE for 45 min or until golden, puffy and fully cooked through. Allow to cool slightly, before placing on a wire rack.
SERVE with a dusting of powdered erythritol over the nectarine roses
TIP: These beautiful and delicious tarts get their sweetness from the delicious and juicy nectarines. Feel free to mix it up by using some peaches or even apples.
ALSO SEE AFFOGATO CAKES
