Inverted nectarine pie with herbs and blueberries

Name: inverted nectarine pie with herbs and blueberries
Cook time: 20 min
Total time: 80 min
Yield: 10
Ingredients: 275 g soft butter; 4 tablespoons cream sherry; 300 g white caster sugar; 5 nectarines halved; 125 g blueberries; 4 Eggs; 200 g flour; salt; 3 twigs rosemary finely chopped; 2 teaspoons ground cardamom

A tasty recipe. The vegetarian dessert contains the following ingredients: soft butter, cream sherry, white caster sugar, nectarines (halved), blueberries, eggs, flour, salt, rosemary (finely chopped) and ground cardamom.

Ingredients

Kitchen Stuff

dense metal tart mold or butter cake shape (24 cm)

Directions

Preheat oven to 150 ° C.
Melt 75 g of butter in tart mold.
Stir in Sherry and 100 g of caster sugar.
Nectarines in close proximity to each other, with cutting face down.
Sprinkle blueberries in between.
In a bowl of butter and sugar with a hand mixer, lightly and creamyly beat in approx.
5 minutes.
Stir in one by one.
Sprinkle flour, pinch of salt, rosemary and cardamom.
Hash the fruit.
Cake in the middle of oven in about 1 hour until golden brown and cooked through.
Let the oven cool for 5 minutes in shape, then turn immediately on a flat dish.
Serving lukewarm or cold.
Tasty with sour cream..

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Nutrition

441Calories

Sodium3% DV70mg

Fat38% DV25g

Protein10% DV5g

Carbs16% DV48g

Fiber8% DV2g

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