Ingredients for 6 pers.

– 1 Kg of Provence Peaches

– 250gr of wheat flour

– 150gr + 20gr of butter

– 2 fresh eggs

– 60gr of almond powder

– 60gr of powdered sugar

– 20cl of dairy cream

– ½ a lemon & fresh mint

Preparation: For the pie crust mix 150gr of butter, 1 egg, the almond powder, 60gr of sugar, the lemon zest and a pinch of salt. After mixing, add the flour. Hand mix briefly. Make a sphere out of this mixture and spread the dough according to your tin’s size. Let it rest 30mn.

Fill half way a pan with water and 150gr of sugar. Heat it up and add a handful worth of fresh mint leaves. Let it barely simmer 10 minute and remove the leaves. Rince your nectarines and cut slices around the pit. When mint is out of the hot water, plunge the sliced nectatines into the sirup. Let it barely simmer 15 minutes and remove fruits. Have those in your fridge. Have your syrup boil till when it gets thick (about a 80% reduction). Then have in the freezer for an hour.

Spread your dough in your tin, and put it in a hot oven for 12mn at a temp. of 180c° (350F°). Take out and arrange the nectarines on the dough. You’ll need to prepare a mix with an egg yolk, the dairy cream and 20gr of sugar. Pore this mix on the apricots and put your tin in a hot oven for 30mn at the same. Take out of the oven, let it cool off and serve with a vanilla ice cream or a whipped cream.


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