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Nectarine frangipane tart
Nectarine frangipane tart
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Indulgent nectarine frangipane tart - perfect for sharing with loved ones.
Ingredients:
  • 150g plain flour
  • 55g almond meal
  • 50g icing sugar mixture
  • 125g chilled butter
  • 2.00 egg yolk
  • 4 just-ripe nectarines, quartered, stoned, cut into wedges
  • Caster sugar, to sprinkle
  • 100g butter, softened
  • 100g caster sugar
  • 100g almond meal
  • 40g plain flour
Instructions:
  • For the pastry, combine flour, almond meal, icing sugar, and butter in a food processor. Pulse until mixture looks like fine breadcrumbs. Add the egg yolk and pulse until dough comes together. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Roll out the dough on a lightly floured surface to a 3mm-thick disc using a rolling pin. Line a 22cm-round fluted tart pan with removable base with the pastry, trim the edges, and chill in the fridge for 30 minutes.
  • Preheat oven to 200°C. Line pastry with baking paper and weights, then bake for 10 minutes until golden. Remove paper and weights, bake for another 10 minutes. Let it cool slightly, then reduce oven temperature to 180°C.
  • For the frangipane, whip the butter and caster sugar until light and creamy using an electric mixer. Mix in the egg and egg yolk until just combined. Stir in the almond meal and flour with a wooden spoon. Spread the mixture into the pastry case and smooth the top with a spoon. Place the nectarines on top and sprinkle with caster sugar.
  • Bake in the oven for 30 minutes, or until the frangipane is fully set. Then, remove from the oven and allow it to cool completely in the pan.

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