Recipe

Nectarine and almond tart

Inspired by the classic French frangipane tart, the almond-filling of this summery tart pairs deliciously with all sorts of summer stone fruit. Here we used nectarines, but peach, apricot or even plums would also do nicely.

  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

  • 100 grams butter, softened
  • 1/3 cup (110g) caster sugar
  • 2 eggs
  • 2 tablespoons plain flour
  • 2 tablespoons finely grated lemon rind
  • 1 cup (120g) almond meal
  • 4 nectarines
  • 1 tablespoon caster sugar, extra
  • 2 tablespoons apricot jam, warmed
  • ice-cream or cream for serving
Vanilla bean pastry
  • 1 3/4 cups (265g) plain flour
  • 1/3 cup (50g) icing sugar mixture
  • 125 grams cold butter, chopped
  • 1 teaspoon vanilla bean paste
  • 1 small egg, chilled, and lightly beaten

Method

  • 1
    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. Turn out onto a lightly floured work surface and gather the pastry. Press into a flat disk shape, wrap in plastic wrap and refrigerate for 30 minutes.
  • 2
    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.
  • 3
    Preheat oven to 190°C (170°C fan forced). Place a sheet of foil 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. removed 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.
  • 4
    Beat the butter and sugar until pale and fluffy. Add the eggs, flour and lemon rind; beat until just combined. Add the almond meal, beat until smooth.
  • 5
    Halve the nectarines, remove the seeds and slice very thinly.
  • 6
    Spread the almond mixture over the base of the cooled pastry case and arrange the nectarines decoratively on top. Sprinkle evenly with the extra caster sugar and bake for 1 hour or until the edges of the nectarines are browning and the filling is set.
  • 7
    Brush the surface of the tart with the warmed apricot jam and serve with double cream or vanilla ice-cream, if desired.

Notes

Tart base is suitable to freeze. Jam can be warmed in the microwave.

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