Peach And Nectarine Tart

• 4 1/2 tbsp butter, softened
• 1/3 cup granulated sugar
• 1 None large egg
• 1/2 tsp orange blossom water
• 3/4 cup ground almonds
• 2 tbsp all-purpose flour
• 2 (13.5 oz) blocks frozen puff pastry, thawed
• 4 None peaches, halved, pitted, cut into thin wedges
• 1 None nectarine, halved, pitted, cut into thin wedges
• 5 oz raspberries
• 1/4 cup coarsely chopped pistachios
• 1/3 cup honey

1. Preheat oven to 425u0b0F. Line a baking tray with parchment paper.
2. Cream butter and sugar until pale. Beat in egg and orange blossom water until combined. Stir in ground almonds and flour. Set aside.
3. On a lightly floured work surface, roll out each block of puff pastry into a 6x13 inch rectangle. Transfer to prepared baking tray. Spread almond mixture thinly over pastry, leaving a 1/3 inch border. Arrange fruit wedges over almond mixture, overlapping slightly. Bake for 30 mins, or until browned and pastry is cooked through.
4. Top tarts with raspberries and pistachios then drizzle with honey.

butter, sugar, egg, orange blossom water, ground almonds, flour, pastry, peaches, nectarine, raspberries, pistachios, honey

Taken from recipes-plus.com/api/v2.0/recipes/34029 (may not work)