Rustic Nectarine and Speculoos Tart Recipe

Start by preparing the dough. You can make it the evening before and keep it in the refrigerator. In the bowl of a food processor, add the flour, sugar, and salt. Mix for a few seconds to combine well. Add the cold butter cut into small pieces and mix a bit more to obtain a sandy texture.

In a small bowl, mix the vodka, apple vinegar, and water. Pour this mixture over the dry ingredients and mix a little more until a ball of dough begins to form. The dough should not be sticky. If needed, add a little flour.

Form into a ball and roll out to obtain a circle of about 14 cm. Cut it into 4 pieces, then stack the 4 pieces of dough and roll out again to obtain a circle of about 14 cm. Wrap the dough in plastic wrap and place it in the refrigerator for at least 2 hours. You can leave it overnight.

Preheat the oven to 170°C (or 190°C for static heat).

Take the dough out of the refrigerator and roll it out on a floured surface to obtain a circle of about 35 cm in diameter. Place the dough on a baking sheet lined with parchment paper or a silicone mat.

Spread 50 g of crushed cookies in the center, leaving 5-6 cm free around the edges.

Place the sliced nectarines on top, arranging them in an overlapping circular pattern. Fold the edges of the dough over the filling, tucking the dough in.

Brush the edges of the pastry with the beaten egg mixed with milk. Sprinkle with crushed cookies, first on the edges, then the remainder over the fruit.

Bake for 35 minutes or until the dough is nicely golden.