Nectarine Frangipani Tart
Calories: 20
Adjust Servings Here: 9 Servings
Description
Nectarine frangipane tart is the perfect summer dessert. It features seasonal stone fruits like nectarines and peaches, with slices of nectarines nestled in an almond pastry cream called crème frangipane and baked in a rich, buttery homemade shortcrust pastry.
Ingredients
Makes one 9-inch Frangipane Tart
Shortcrust Pastry
- 190 g (1½ cups) All-purpose flour
- 2 tbsp Almond meal (ground almonds)
- 113 g (½ cup) Unsalted butter room temperature
- 40 g (⅓ cup) Powdered sugar
- ⅛ tsp Salt
- 1 large Egg yolk
- 2 - 3 tbsp Whole milk if necessary
- 1 tsp Vanilla extract
Frangipane Filling
- 110 g (1 cup) Almond meal
- 60 g (½ cup) Unsalted butter room temperature
- 100 g (½ cup) Sugar
- 2 large Eggs
- 2 tbsp All purpose flour
- 1 tsp Lemon juice
- 60 ml (¼ cup) Heavy cream
- 1 tsp Vanilla extract
- ¼ tsp Salt
Fruits
- 700 g 4 to 5 med to large Nectarines stoned and sliced into 8 pieces
- 1 tsp Lemon juice to prevent oxidization
Instructions
Prepare shortcrust
- Dough - In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.190 g All-purpose flour, 2 tbsp Almond meal, 113 g Unsalted butter, 40 g Powdered sugar, ⅛ tsp Salt, 1 large Egg yolk, 1 tsp Vanilla extract
- Chill - Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight.
- Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.
- Line the Tart Pan - Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially bake the shell - Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans). Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
- Prep the fruit - Cut the nectarines in half. Then, core the seed and slice each half into about 4 to 6 slices. Sprinkle lemon juice and set aside.700 g 4 to 5 med to large Nectarines, 1 tsp Lemon juice
- Frangipani Filling - In a bowl, cream the butter and sugar. Next, add the almond meal, cream, flour, and salt. Then, add the eggs one at a time, followed by the vanilla extract.110 g Almond meal, 60 g Unsalted butter, 100 g Sugar, 2 large Eggs, 2 tbsp All purpose flour, 1 tsp Lemon juice, 60 ml Heavy cream, 1 tsp Vanilla extract, ¼ tsp Salt
Assemble
- Assemble - Pour the filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
- Bake the tart - Transfer to the oven and bake for about 45 to 50 minutes or until the top looks set. Cover the tart with pie shield or foil for the last 10 mins to prevent the top from burning.
- Chill the Tart for at least 3 hours, preferably overnight, before serving.
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