Recipes
Frangipane Nectarine Tart
May 14, 2020
Ingredients
Makes 2 small rectangular tarts
- 1 sheet puff pastry, just thawed
- 75g softened butter
- 75g caster sugar
- 1/2 tsp vanilla extract
- 1 egg whisked
- 100g almond meal
- 1 nectarine, sliced into 12 wedges
- 1 egg whisked (for glazing)
Method
Preheat oven to 180c and line a baking tray with baking paper.
Prepare the frangipane
- Beat the butter and sugar until light and fluffy.
- Gradually add the egg, a little at a time, beating thoroughly into the butter and sugar until it’s thoroughly combined.
- Fold in the almond meal and set aside.
- Cut the sheet of puff pastry in half, making 2 rectangles.
- Score a border about 1cm in from the edges using a small sharp knife. This will help the edges rise and keep the filling in place.
- Prick the inner rectangles with a fork.
- Divide the frangipane mixture between the 2 sheets of puff pastry and spread evenly to the scored border.
- The mixture should be about 5mm thick.
- Arrange the nectarine slices in rows on top of the frangipane.
- Brush the edge of the pastry with egg then place in pre-heated oven (180c).
- Bake for 30-35 minutes, or until they have risen and are golden brown.
- Allow tarts to cool on the baking tray.
Tip - brush with warmed apricot jam or marmalade while the tarts are still hot to give them a lovely glazed finish. Enjoy!
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