This is not a complicated tart to make, because you can use ready-made pastry and whip up the filling in a food processor, but it looks so impressive! If nectarines are not available, use firm – but not hard – pears. Hard pears will not become tender in time. Dark red plums are another option.
Ingredients
—400g (14 oz) ready-made sweet shortcrust pastry 5-6 just ripe nectarines ¾ cup inexpensive apricot jam 1 Tbsp lemon juice Vanilla ice cream, plain yoghurt or runny cream to serve Frangipane Filling 100g (3-4 oz) unsalted butter, softened 90g (3 oz) caster (superfine granulated) sugar 1 Tbsp standard flour 2 large (size 7) free-range eggs, at room temperature 120g (4 oz) ground almonds
Method
—1 Line a 23cm (9”) loose-bottomed flan ring with baking (parchment) paper. Roll out pastry on a lightly floured surface and press into tin. Prick all over with a fork, then chill until pastry is firm. Preheat oven to 190°C (375°F).
2 To make the Frangipane Filling: Using a food processor or electric beater, whip butter and sugar until smooth and pale (1-2 minutes), scraping down the sides of the bowl 2-3 times. Add flour and mix in briefly. Beat eggs lightly with a fork. With the motor running, gradually whip in eggs, then ground almonds. Spread frangipane over bottom of pastry.
3 Put a baking sheet (tray) to heat on a shelf set in the bottom third of the oven.
4 Cut nectarines into thin wedges. Arrange on top of the frangipane. Slide tart tin onto the heated baking sheet in oven and bake for 35-40 minutes, or until pastry is cooked on the base and filling is nicely golden on top.
5 To make the apricot glaze, sieve jam into a small pan, bring to a gentle bubble and add lemon juice. If glaze is thick and sticky, thin it with a little hot water. If it is too thin, bubble it to reduce it down to a thicker consistency. While the glaze is piping hot, brush it over the top of the tart. Cool tart before slicing into portions. Serve with ice cream, yoghurt or runny cream.
Recipe Notes
If the nectarines are free-stone, or easy to cut in half through the natural indentation, they can be left in halves, as in the photo.
Nectarine & Frangipane Tart
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