Time to make: 55 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
1 1/2 cups rice flour, plus a little extra for flouring
3/4 cup ground almonds
1/4 cup soft brown sugarlight brown cane sugarX
115g reduced-fat spread suitable for baking
6 tablespoons peach jamjellyX
4 nectarines, sliced
1/4 cup slivered almonds, lightly toasted
fresh mint sprigs, to serve
Total fat 10g
Saturated fat 2g
Dietary fibre 2g
1 Lightly grease a 24cm loose- bottomed flan tin or 14 mini tins. Heat oven to180°C. Place all pastry ingredients in a processor and process, adding a 1/4 cup water to make soft dough.
2 Use the dough to line the tin or tins by pressing with your fingers. Trim the edges. Prick base with a fork and bake blind for 15 minutes or until the base is dry and lightly browned. Cool.
3 Warm half the jam and spread on the pastry base. Place nectarines in a microwave- proof dish with the remaining jam and cook on high for 2 minutes to soften slightly. Add nectarines to the flan.
4 Scatter over flaked almonds. Serve with a sprig of mint and a spoonful of yoghurt if you like.
To prevent tarts from going soggy, don’t fill them until you are ready to cook them.