Nectarine Tart with Orange Syrup
2 1/2 nectarines, halved and stones removed
55g castor sugar
90g butter, softened
120g almond meal
35g plain flour
2 teaspoons finely grated lemon rind
1/4 teaspoon baking powder
110g caster sugar, extra
250ml orange juice
60ml orange flavoured liqueur
110g caster sugar
# To Make the Orange Syrup: Place the orange juice, liqueur and caster sugar in a small saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens. Set aside and allow to cool.
# Heat a large non-stick frying pan over medium heat. Sprinkle the nectarine halves with the caster sugar and cook, cut side down, for 2-3 minutes or until the sugar is melted and golden. Set aside.
# Preheat the oven to 160 degrees. Place the butter and extra caster sugar in a food processor and process until just combined. Add the eggs, almond meal, flour, lemon rind and baking powder and process until just combined. Spoon the mixture into in to a lightly greased 12cm x 35cm rectangular loose bottom tart tin. Press the nectarines into the mixture and bake for 30 minutes or until cooked when tested with a skewer.
# Allow to cool and serve with the orange syrup.