Nectarine Shortbread Pie in the Oven

Tender, crumbly, with juicy filling and creamy taste! Shortbread pie with nectarines is easy and simple to bake in the oven. It doesnʼt take much time. Delicious, aromatic baked goods will be ready in a maximum of an hour and a half. And you can take any fruit: apricots, plums, peaches or pears.
cook time: 1h 20 min
Gavin Tanner
Nectarine Shortbread Pie in the Oven

Nutrition Facts (per serving)

299
Calories
17g
Fat
30g
Carbs
5g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Sugar 70 g
Salt to taste
Butter 125 g
Baking powder 0.33 tsp
Wheat flour 250 g

For filling:

Nectarine 350 g
Mascarpone 200 g
Eggs 0.5 pc
Powdered sugar 50 g
Corn starch 10 g
Vanillin to taste

For the top of the pie:

Eggs 0.5 pc
Sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make shortbread pie with nectarines in the oven? Measure out the required ingredients. Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Mix flour with baking powder, sift into a wide bowl with high sides.

Step 3

Step 3
Add sugar to flour, mix.

Step 4

Step 4
Add softened butter to dry ingredients.

Step 5

Step 5
Grind everything until you get butter crumbs.

Step 6

Step 6
In a small bowl, beat the egg and salt with a fork until smooth.

Step 7

Step 7
Add the beaten egg to the resulting crumbs. Stir with a spoon first.

Step 8

Step 8
Then quickly knead the dough with your hands. There is no need to knead the dough for a long time. Gather it into a ball, wrap it in cling film and put it in the refrigerator for half an hour.

Step 9

Step 9
Take nectarines for the filling that are ripe, but not overripe, so that when slicing they retain their shape. Vanillin can be replaced with vanilla sugar. Instead of corn starch, you can use potato starch.

Step 10

Step 10
Wash the nectarines and dry them. Cut each fruit in half and remove the pit. Cut the nectarines into medium-thick slices.

Step 11

Step 11
For the filling, combine mascarpone, powdered sugar, vanilla, cornstarch and part of the beaten egg. Leave less than half the egg for brushing the top of the pie.

Step 12

Step 12
Mix the ingredients for the filling thoroughly until you obtain a homogeneous fluid mass.

Step 13

Step 13
Roll out the chilled dough into a layer about 0.5 cm thick. You can roll out the dough between two sheets of parchment. The size of the layer should be larger than the diameter of the mold.

Step 14

Step 14
Transfer the dough to a baking pan and spread it over the bottom and sides. My mold diameter is 20 cm.

Step 15

Step 15
Pour the mascarpone filling onto the dough.

Step 16

Step 16
Place nectarine slices on top of the filling.

Step 17

Step 17
Drop the dough from the sides of the pan onto the filling and press lightly.

Step 18

Step 18
Brush the sides of the pie with the remaining beaten egg and sprinkle with sugar.

Step 19

Step 19
Immediately bake the nectarine pie in an oven preheated to 180C for about 35 minutes. The dough should brown and the fruit should become soft. Determine the cooking time based on the operating characteristics of your oven.

Step 20

Step 20
Remove the finished pie from the mold, cool completely, cut into portions and serve. Bon appetit!

Additional rubrics

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