Meals and Courses

Nectarine & Marzipan Fruit Kuchen

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
Ingredients
  • 150 ml (¼ pint) water
  • 1 egg, beaten
  • 30 g (1¼ oz) unsalted butter, softened
  • ¼ teaspoon salt
  • 1 tablespoon milk powder
  • grated rind of 1 lemon
  • 300 g (10 oz) strong white bread flour
  • 25 g (1 oz) caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 125 g (4 oz) marzipan (see below), coarsely grated
  • 500 g (1 lb) ripe nectarines
  • 25 g (1 oz) unsalted butter, melted
  • 2 tablespoons caster sugar
  • toasted flaked almonds, for sprinkling
  • caster sugar, for dusting
Directions

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface. Press it into a buttered 28 cm (11 inch) fluted loose-bottomed flan tin.

Sprinkle with the grated marzipan. Halve, stone and thickly slice the nectarines and arrange them over the top. Leave to rise, uncovered, in a warm place for 40 minutes or until half as big again.

Brush the fruit with melted butter, sprinkle with sugar and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Cover with foil, reduce the heat to 180°C (350°F), Gas Mark 4, and bake for a further 35—40 minutes until the base is cooked through.

Leave to stand in the tin for 10 minutes, then loosen the edges and remove the tart from the tin, keeping it on the base. Transfer to a plate, sprinkle with flaked almonds and dust with extra sugar. Serve warm.

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