25g amaretti biscuits, crushed
1 tablespoon almond meal
250g punnet strawberries, hulled, halved
2 nectarines, stones removed, cut into thin wedges
1 tablespoon strawberry jam, warmed
Olive oil pastry
1 cup plain flour
1/3 cup wholemeal flour
2 1/2 tablespoons icing sugar
1/4 cup mild extra-virgin olive oil
1 egg, lightly beaten
Step 1Preheat the oven to 160°C. Line a large baking tray with baking paper.
Step 2Make olive oil pastry: Place the flours and icing sugar in a food processor and pulse to combine. Add the olive oil and process until the mixture resembles fine breadcrumbs. Gradually add 2–3 tablespoons of chilled water until mixture just comes together. Form the pastry into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 3Place the pastry disc on a large piece of baking paper and roll disc out to a large circle about 30–35cm in diameter. Transfer the paper and rolled pastry to prepared baking tray.
Step 4Combine crushed amaretti and almond meal. Sprinkle evenly over the pastry base, leaving a 2cm border. Top the pastry with halved strawberries and nectarine slices. Fold pastry edges over to form a border.
Step 5Brush edges of the pastry with the beaten egg. Bake the tart for 30–35 minutes, or until the pastry is golden and crisp. Brush the top of the tart with 1 tablespoon of warm strawberry jam. Serve.
