1. Mound the flour and salt on your work surface. Add the sugar and the butter cut into pieces. Mix everything together with your fingertips until it has a crumbly consistency.
2. Press a well into the center, add the egg and the balsamic vinegar, and gradually work them into the flour with your hands. Shape the dough into a ball, wrap it in cling film, and let it rest at room temperature for one hour.
3. Meanwhile, simmer the powdered sugar with 200 ml water in a pot for 5 minutes until a syrup forms. Wash the nectarines, remove the pits, quarter them, and cook them in the syrup for about 10 minutes, then let them cool.
4. Preheat the oven to 210°C top and bottom heat. Grease the tart pan and dust it with flour.
5. Roll out the dough to a thickness of half a centimeter and line the pan with it, forming a small rim. Prick the dough several times with a fork.
6. Bake in the preheated oven for 15-17 minutes. Then remove it and let it cool.
7. Whip the cream with 2 tbsp vanilla sugar until semi-stiff, spread it over the cake, and top with the drained nectarines.
Nutrition per serving
kcal: 529
Protein: 7 g · Fett/Fat: 24 g · Carbs: 86 g
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