Simple Way to Make Nectarine, Raspberry, Polenta and Almond crumble tart Quick

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The ingredients needed to cook Nectarine, Raspberry, Polenta and Almond crumble tart:

1. Use of Tart Case.
2. Take 175 g of flour.
3. You need 25 g of almond.
4. Get 120 g of chilled butter cubed.
5. Prepare 55 g of sugar.
6. Provide 1 of x Medium egg.
7. Prepare of Crumble.
8. Prepare 75 g of butter.
9. Take 60 g of plain flour.
10. Use 40 g of polenta.
11. You need 50 g of sugar.
12. You need of Nectarine and Raspberry filling.
13. Get 40 g of butter.
14. Prepare 5 of under ripe nectarine.
15. Provide 50 g of blanched almonds.
16. Use 100 ml of Madeira (or similar) wine.
17. Provide 90 g of sugar.
18. Get 1/2 of vanilla pod.
19. Provide 1 of cinnamon stick.
20. Use 1 of orange juiced and zest.
21. Provide of Raspberry.
22. Provide 100 g of Raspberry.

Instructions to make Nectarine, Raspberry, Polenta and Almond crumble tart:

1. To make the pastry case combine the flour and ground almond together..
2. Add the butter and combine to look like breadcrumbs..
3. Mix in the sugar and then add the egg. Combine the ingredients into a dough ball, wrap in cling film and refrigerate for 2 hours.
4. To make the filling score the bottom of the nectarine and submerge nectarines in boiling water for 5 minutes..
5. Skin the nectatines and cut into small chunks..
6. Put the nectarine in a 180c fan oven, in a oven proof dish and dot with butter. Cook for 10 minutes until golden..
7. In a saucepan gently boil all the remaining filling ingredients until slightly sticky. Once sticky add the roast nectarines and set aside..
8. Turn the oven to 180c fan roll the pastey into individual tart tins and bind bake for 15 minutes. Use a egg wash and bake for another 5 minutes..
9. To make the crumble and all the crumble ingredients together apart from the butter and blitz. Once blitzed rub in the butter until breadcrumb stage and bake in a 180c fan oven for 15 minutes or until golden..
10. Next step spoon in nectarine filling into each case and top with halved raspberries. Top with crumble and serve with cream or custard..

Rub reserved almond mixture in bowl between your palms to form small clumps. Remove tart shell from oven and spread jam over bottom. Cool tart in pan on a rack. This simple raspberry almond crumb cake is a deliciously moist and buttery breakfast cake topped with cinnamon crumb topping, fresh raspberries Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. This crumble should definitely be served warm with custard or vanilla ice cream - tastes like poetry!

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