Nectarine puff tart with cinnamon and rum cream

1. 1

   To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg.

2. 2

   Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15-20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers.

3. 3

   To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks.

4. 4

   Cut the tart into slices and serve with the whipped cream.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.