FOOD
LIVING
THE RIPE STUFF
In season until May, South African plums, peaches and nectarines are available when European varieties are not – and they shine in these dishes by Western Cape celebrity chef and restaurateur Reuben Riffel
FOOD ❘ HOME ❘ CULTURE ❘ TR AVEL
SOUTH AFRICAN NECTARINE TART
Serves 2 Takes Around 1 hour, plus chilling
INGREDIENTS
• 1 tbsp honey
• Fresh or dried lavender (optional)
• 2 South African nectarines, stones removed, sliced
• 40g/11/2oz toasted flaked almonds, plus extra to serve
• 1 x pack ready-rolled shortcrust pastry (rolled to 3mm/1/ 8in thick)
• 1 tbsp (heaped) raspberry jam
To serve
• Vanilla ice cream
1. Line a baking tray with a sheet of greaseproof paper. Using a 16-18cm/6-7in saucer or ring mould, draw a circular outline on the paper.
2. Drizzle the honey inside the circle, then sprinkle with the fresh or dried lavender, if using.
3. Arrange the nectarine slices on top of the honey, allowing them to overlap slightly. Sprinkle the toasted flaked almonds over the nectarines.
4. Cut out a circle of shortcrust pastry with a diameter of 20cm/8in. Brush one side of the pastry with the raspberry jam and carefully place that side over the nectarines.