Crispy nectarines

A dessert for summer. Recipe extracted from the book Bye bye kidney stoneswritten by Sandra Gressard.

Preparation : 30 min

Cooking : 30 min

Ingredients for 8 people

1 egg
25 cl of milk
1 puff pastry
20 g of cornstarch
4 nectarines
40 g of sugar
50 g of almonds
1 vanilla pod
2 cl of coffee
2 tsp. to s. icing
1 tsp. to s. rum

Preparation

Crush the almonds and grill them in a pan for a few minutes. Book. Preheat the oven th. 7 (210 ° C).

Bring the milk to a boil in a saucepan and scrape a split vanilla pod in the direction of the length.

In a terrine, beat the egg and add the sugar. Stir for a long time. Add the cornstarch and boiling milk. Mix vividly and transfer to a saucepan.

Stir over low heat, until the preparation is thickened. Once it is lukewarm, add the rum and half of the almonds.

Spread the puff pastry on a baking sheet covered with parchment paper. Divide the cream over the cream (leave 2 cm of dough without cream on the sides).

Peel the nectarines, remove the nuclei and cut them into regular quarters. Place them evenly on the cream. Fold the edges without cream from the dough on the fruit. Using a brush, brush the border of the liquid coffee paste.

Bake for 25 min of cooking.

Sprinkle with the rest of crushed almonds and icing sugar before serving.

Culinary tip

Replace the almonds with pistachios.