In Season: Nectarines

Nectar – the food of the gods. It’s camp to say but sitting in the sun, munching on a fresh nectarine can make you feel other worldly. Coming from the same family as the rose and related to the almond, the nectarine originated in China before traveling the globe via Persia and Europe.

January and February is the most abundant time for nectarines in Australia, when they’re picked just before reaching maturity. Choose nectarines that are fragrant, firm, plump and richly coloured with smooth, glossy skin. Ripen in a fruit bowl or refrigerate fruit you aren’t ready to use in a sealed plastic bag. Use refrigerated fruit within 3 days. Enjoy in salads (my favourite), fruit crumbles, cereal or dessert. Another easy option is this quick and delicious tart.

Nectarine Tart
5 large nectarines, sliced thinly
1-2 sheets of frozen puff pastry
2 tbsp of sugar
1/2 tsp of cinnamon
2 tbsp of chopped walnuts

Preheat your oven to 200 degrees. Line a flan or tart pan with the pastry. Arrange nectarine slices evenly over the pastry base. Evenly sprinkle with sugar and cinnamon then the chopped walnuts. Bake for 12-15 minutes or until the pastry is golden brown. Serve with cream.