Receta Frangipane Nectarine Tart
Bought some white nectarines and found that they were not sweet as expected even though I waited for a few days for them to ripen. Nobody is going to touch the unsweetened fruit, so I quickly made them into Frangipane Nectarine Tart. The tart came out perfectly. The crust was crispy and the filling, a mixture of ground almond, lemon and slices of nectarine was tender and flavourful. So yummy to serve with a cup of coffee for afternoon tea.
Best to finish the tart within two days as the pie crust will not stay crispy if kept in the fridge for too long. You can also use peaches or plums to replace the nectarines.
Frangipane Nectarine Tart
Sweet Tart Pastry (for detail of making tart pastry, please refer here)
200g Plain flour
110g Butter
50g Icing sugar
1/4 tsp Salt
1 tsp Lemon zest
2 1/2 tbsp Ice water
Mix all ingredients till crumbly and add ice water to form dough. Add a little more flour if dough is too wet.
Shape it into a ball and wrap it with foil then store in freezer for 20 mins.
Roll out the pastry in between two plastic sheets to the size of about 12 inches in diameter.
Place pastry on to the ring (9 inches pie tray), pressing it to fit the bottom and sides so that no air bubbles lurk under the pastry, but taking care not to stretch it.
Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
Prick the pastry at the bottom of the case with a fork.
Return the pastry dough to the freezer for another 15 mins or you can keep the pastry dough until next day or up to a week.
Take out pastry from freezer and quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat. Bake at preheated oven at 175C for 20 mins. Remove pie weights and foil immediately after baked.
Cool down the pastry.
Filling
- 60g Ground almond, sifted
- 50g Sugar
- 35g Butter, room temperature
- 1 Egg + 1 egg yolk (medium size egg, about 60g)
- 1 tsp vanilla extract
- 1/2 tsp Almond extract
- 1 tsp Dark rum
- 1 tsp Lemon juice & zest from one lemon
3-4 white necatrines, stoned and sliced thickly with skin on
In a large bowl, mix all the filling ingredients well and spread in prepared pie shell.
Gently place sliced necaterines on top of frangipane filling (as shown picture shown).
Bake tart for 30 mins at preheated oven 175 degrees C .
Remove tart from oven and glaze with some apricot jam. (dilute 2 tbsp apricot jam with 2-3 tbsp hot water)
Enjoy!