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NECTARINE FRANGIPANE TART

NECTARINE FRANGIPANE TART

Celebrate with friends and family over this delicious Nectarine Frangipane Tart! Its beautiful presentation and delightful flavors make it an ideal dessert for gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Freezing Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 8 Servings
Calories 569 kcal

Equipment

Ingredients
  

For the vanilla bean pastry

  • 1-3/4 cups plain flour (I used white Spelt flour)
  • 1/3 cup icing sugar (confectioner's sugar)
  • 4.4 oz cold butter , chopped
  • 1 tsp vanilla bean paste
  • 1 small egg , lightly beaten

For the filling:

  • 3.5 oz butter , softened
  • 1/3 cup caster (superfine sugar)
  • 2 eggs
  • 2 tbsp plain flour (I used white Spelt flour)
  • 1 tbsp lemon rind finely grated
  • 1/4 tsp almond essence
  • 1 cup almond meal (ground almonds)
  • 4 nectarines (I used 'Yummy Hunnys' nectarines)
  • 1 tbsp caster sugar (superfine sugar, extra)
  • 2 tbsp apricot jam ,warmed

For the topping:

  • 1 cup heavy whipping cream
  • 4.4 oz sour cream
  • 2 tbsp light muscovado sugar (or to taste)
  • 1 tsp pure vanilla extract

Instructions
 

For the pastry:

  • Place the flour, icing sugar, butter and vanilla into a food processor. Process in short bursts until the mixture has a fine crumb consistency. Add the egg and process again in short bursts until the mixture just starts to come together.
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  • Turn out onto a lightly floured work surface and gather the pastry up into a mound. Press into a flat disk shape, wrap in plastic wrap and refrigerate for 30 minutes.
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  • Roll out the pastry on a sheet of baking paper to about 3mm thick. Line a 23cm loose base flan tine with the pastry, gently easing it into the corners; trim excess pastry.
  • Freeze for 15 minutes.
  • Preheat oven to 180°C (360°F). Place a sheet of foil or baking paper over the base and side of the pastry. Fill with baking weights (or dry beans or rice). Place the tin on an oven tray. Bake on the lowest shelf in the oven for 15 minutes or until just starting to turn golden. Remove the foil and the weights and bake for a further 15 minutes or until lightly browned and the base of the pastry is cooked through. Cool.
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For the filling:

  • Beat the butter and sugar until pale and fluffy. Add the eggs, flour, lemon rind and almond essence; beat until just combined. Add the almond meal, beat until smooth.
  • Halve the nectarines, remove the stones and slice thinly.
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For the cream topping:

  • Place the cream, sour cream, muscovado sugar and vanilla in a medium sized bowl and beat with electric beaters until thick (it will be dense rather than light and aerated). Place in fridge until needed.

To assemble:

  • Spread the almond mixture over the base of the cooled pastry case.
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  • Arrange the nectarines decoratively on top (I overlapped them in two concentric circles).
  • Sprinkle evenly with the extra tablespoon of caster sugar and bake for 1 hour or until the edges of the nectarines are browning and the filling is set (a skewer poked into the frangipane should come out clean). (The frangipane will rise and envelope some of the fruit – this is perfectly normal).
  • Brush the surface of the fruit with the warmed apricot jam and serve warm or at room temperature with dollops of the cream topping.

Nutrition

Calories: 569kcalCarbohydrates: 37gProtein: 8gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 228mgPotassium: 186mgFiber: 3gSugar: 28gVitamin A: 1566IUVitamin C: 4mgCalcium: 87mgIron: 1mg
Keyword Nectarine frangipane tart, Tart
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