Nectarine and cardamom pie
I’m squeezing in under the wire for Taste & Create this month, which is a pity because Piccante Dolce has many delicious-looking recipes I want to try, and that’s what T&C is all about. Jen had cooked a peach and cardamom pie recently, and that fitted well with the nectarines I had, so I decided to go with that.
The pastry is quite unusual, with a very high fat content, but it came out light and crispy, and is easy to work with as long as you keep it cold. I made it with all butter since I don’t keep shortening around, and reduced the fat content since I couldn’t countenance almost equal weights of fat and flour!
I confess I didn’t bother to peel the nectarines, but their skin is a bit less obtrusive than peach skin. The cardamom flavour is a great idea and works well with the nectarines, although I found it a bit overpowering — I’d reduce to half a teaspoon next time. Overall this is an excellent, easy dessert.
Unfortunately there’s no photo — I left the camera at work! Below is my metric version of the recipe
Recipe for Nectarine and cardamom pie »
