Thursday, 9 February 2012

Popina nectarine and summer berry tart

I love cooking, in particular baking. I like any excuse for a little kitchen time, especially to try out new recipes. A couple of years ago my Mother gave me this recipe book, by the Author Isidora Popovic who owns Popina. I would say that the recipes are more sophisticated than many baking books these days but so far I have not found any to be as complicated as this usually suggests.

I particularly like the recipe for nectarine and summer berry tart, for two reasons, first and most importantly, it is easy - really easy, secondly, it is a stunner. It is a recipe that, wait for it, actually looks like the picture in the book when it comes out of your very own oven. It is worth making the pastry too as it is simple and the recipe in the book works so well.

Whenever I want to make a quick but lovely dessert for dinner with friends, or as a present for someone I often turn to this. 

Nectarine and summer berry tart - Adapted from Popina book of baking

1 portion of Sweet Shortcrust (see below)
1 portion of Sponge Dough (see below)
200g of nectarines, sliced
Handful of blueberries
Handful of strawberries
Handful of raspberries
3 tbsp of apricot jam for glazing
23cm loose based tart tin

Preheat oven to 160c/325f/Gas mark 3
Line tin with the shortcrust and trim add the sponge dough and spread evenly. Scatter/arrange the fruit and put it into the oven for 40 mins. I have in the past forgone the nectarines, or just used summer fruit I have to hand. You will know the tart is ready when the sponge has risen and the top is golden. To glaze simply brush the jam over the tart - you can warm it first in a pan if it isn't runny enough.

Sweet Shortcrust
250g plan flour
125g unsalted butter, chilled and cubed
85g golden caster sugar
1 egg

Enough for a 23cm tart tin
Rub together the sugar, flour and butter, or use a mixer, until at the crumb stage. Mix the egg in to form a dough. Roll out to fill your tart tin.

Sponge Dough
 45g unsalted butter, room temp
 90g golden caster sugar
1 egg
1 1/2 tsp baking powder
90g plain flour

Enough for 23cm tart tin
Mix butter and sugar with an electric whisk. Add the egg and baking powder and continue to whisk. Fold in the flour until combined.

I would recommend this book to anyone who fancies making something more than a cupcake or a victoria sponge in the way of sweet baking. It also has a really good range of savoury recipes. Definitely a good investment.

The beauty of this tart is it looks good and tastes better. In fact the last time I made it the last slice texted my husband who was at work whilst friends devoured it "Quick" It said, "Hurry home before I am eaten!"

I believe he just made it.

* I will come clean - these photos are from two different tarts. As you can see one had more fruit and one more glaze!


  1. Hello! How nice to meet you - thank you for visiting me at my blog - always nice to meet a fellow blogger, especially one whose daughter has such fabulous taste in wellies... (my Gruffalo fan is also a girl, and also has a lovely Boden coat-y affair similar to yours).
    That tart looks right up my street - you've inspired me to get off my bottom and make the most of that precious nap time!
    Emily x

  2. this looks delicious! i'm going to bookmark it for the summer when fruit and berries are at their peak.

    thanks for stopping by my blog today!

    cassie @ four four ten

  3. oh dear, it looks like I'm going to the grocery store soon because I must make it to fix the cravings!

    looks divine! and so pretty. :)


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