Nectarine Frangipane Tarts

11 Mar

The nectarines have been beautiful this summer and I wish I had made more use out of them over the season by making maybe stewed nectarines, nectarine summer crumble or even nectarine sorbet. However, the nectarines in the fruit bowl always seem to disappear so quickly, there is hardly a chance for me to scout around for a recipe to make a nectarine creation. Anyway, to farewell the glorious stone fruit season (*sob*) I made a nectarine frangipane tart for dessert last weekend. Ta-ta nectarines, peaches, cherries and plums. We’ll see you next year.

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Ingredients for sweet shortcrust pastry:

  • 175 grams Butter
  • 100 grams Caster sugar
  • 25 grams egg
  • lemon zest from 1/2 a lemon
  • 1/2 tsp of vanilla essence
  • 250 grams plain flour – sifted

Ingredients for Frangipane filling:

  • 150 grams Butter
  • 100 grams Caster sugar
  • lemon zest from 1/2 a lemon
  • 1/2 tsp vanilla essence
  • 150 grams eggs
  • 150 grams almond meal
  • 20 grams plain flour

Other ingredients:

  • 3 to 4 nectarines stoned and halved (not too ripe)
  • some boiled apricot jam for brushing the pastry
  • icing sugar for dusting

Method:

  1. Firstly, we make the sweet short crust pastry.
  2. Cream the butter and the sugar until all the sugar dissolves.
  3. Add lemon zest and vanilla to the egg and add half the egg mixture to the butter mixture slowly. Stir through with a wooden spoon. Repeat this for the rest of egg mixture.
  4. Sift the flour.
  5. Add flour to the mixture and mix to a smooth paste with a wooden spoon (*Do not overmix at this stage*)
  6. Wrap the dough in glad wrap and rest in the fridge for at least 30 minutes or until it is ready to be used.
  7. Now we make the Frangipane filling
  8. Add lemon zest and vanilla to the egg.
  9. Cream the butter and sugar.
  10. Add the egg mixture to the butter mixture little by little and stir through with a whisk.
  11. Add the almond meal and flour and stir through with a whisk.

Assesmbling the tart:

  1. Preheat oven to 180 degree Celsius.
  2. Roll out the rested shortcrust pastry to fit the size of the pastry tin.
  3. Make sure the pastry tin has a removable base for convenience.
  4. Line the tin with the pastry carefully (you do not need to grease the tin)
  5. Blind bake in preheated oven for 12 to 15 minutes.
  6. Remove from oven and brush on some boiled apricot jam on the pastry.
  7. Pour the frangipane filling into the pastry till it is 2/3 full.
  8. Press the nectarine halves into the frangipane filling and bake in the oven for 1 hour.
  9. Remove from oven and brush the tart with boiled apricot jam.
  10. Leave to cool.
  11. When the tart is completely cool, dust with icing sugar.

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One Response to “Nectarine Frangipane Tarts”

  1. muffin man March 11, 2009 at 1:40 PM #

    omg…. yummy!!!!

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