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Nectarine Frangipane Tart

Nectarine Frangipane Tart

Servings: 10

Ingredients

Pastry:
250g cake flour, sieved
50g icing sugar, sieved
125g unsalted butter, chilled and cubed
1 tsp lemon zest (optional)
1 egg yolk
1 tbsp chilled water or milk

Frangipane filling:
150g unsalted butter, softened
150g castor sugar
3 eggs
150g ground almonds
50g cake flour
1 pump NOMU Vanilla Paste
6 nectarines, sliced into wedges
2 tbsp granulated sugar

 

Directions

For the pastry, place the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the lemon zest. Whisk the egg yolk into the chilled water or milk and pulse into the mixture briefly. Do not overwork it. Tip the dough out onto a lightly floured surface and bring it together to form a smooth ball of dough. Flatten slightly to form a disk, cover with cling film and place in fridge for at least 30 minutes.

Roll the pastry out thinly on a lightly floured surface (approx. 3-5mm) and carefully line a greased 22cm tart tin, allowing any excess pastry to hang over the edge. Chill in the fridge for a further 30 minutes.

Preheat the oven to 180°C.

Take your rolling pin and roll over the top of the tart tin to cut off the overhanging pastry. Prick the base gently all over with a fork, then line with baking paper and fill with baking beans or dry rice. Bake for 15 minutes. Remove the paper and beans and cook for a further 5 minutes. Set aside.

To make the frangipane filling, cream together the butter and castor sugar until pale and creamy. Add the eggs, one at a time, whisking well after each addition. Fold in the almonds, flour and NOMU Vanilla Paste.

Spoon the frangipane filling into the blind-baked pastry shell, and top with the sliced nectarines. Sprinkle over the sugar and bake for 45-60 minutes, until the centre of the filling has set and the top is deliciously golden brown and caramelized.

Serve slices while still slightly warm with whipped cream.

 

Tip: You can replace the nectarines with other stone fruits or figs.

Ingredients

Pastry:
250g cake flour, sieved
50g icing sugar, sieved
125g unsalted butter, chilled and cubed
1 tsp lemon zest (optional)
1 egg yolk
1 tbsp chilled water or milk

Frangipane filling:
150g unsalted butter, softened
150g castor sugar
3 eggs
150g ground almonds
50g cake flour
1 pump NOMU Vanilla Paste
6 nectarines, sliced into wedges
2 tbsp granulated sugar

 

Directions

For the pastry, place the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the lemon zest. Whisk the egg yolk into the chilled water or milk and pulse into the mixture briefly. Do not overwork it. Tip the dough out onto a lightly floured surface and bring it together to form a smooth ball of dough. Flatten slightly to form a disk, cover with cling film and place in fridge for at least 30 minutes.

Roll the pastry out thinly on a lightly floured surface (approx. 3-5mm) and carefully line a greased 22cm tart tin, allowing any excess pastry to hang over the edge. Chill in the fridge for a further 30 minutes.

Preheat the oven to 180°C.

Take your rolling pin and roll over the top of the tart tin to cut off the overhanging pastry. Prick the base gently all over with a fork, then line with baking paper and fill with baking beans or dry rice. Bake for 15 minutes. Remove the paper and beans and cook for a further 5 minutes. Set aside.

To make the frangipane filling, cream together the butter and castor sugar until pale and creamy. Add the eggs, one at a time, whisking well after each addition. Fold in the almonds, flour and NOMU Vanilla Paste.

Spoon the frangipane filling into the blind-baked pastry shell, and top with the sliced nectarines. Sprinkle over the sugar and bake for 45-60 minutes, until the centre of the filling has set and the top is deliciously golden brown and caramelized.

Serve slices while still slightly warm with whipped cream.

 

Tip: You can replace the nectarines with other stone fruits or figs.

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