A thin pastry base filled with frangipane and topped with nectarine slices makes this frangipane and nectarine tart a delicious dinner party choice.
There were at least 2 frangipane tarts made on Masterchef a week ago, and I'm sure they weren't the first this series. So with all this frangipane going on around me I decided I would have to make my own too.
My First Frangipane Tart
I'd never made frangipane before and was a little unsure about the what the texture should be like as some places on the internet describe it as being like cake and some like custard. Well, I love both cake and custard so I decided to be flexible and just see how it would turn out. Even so, I was hoping for something a little like a bakewell tart and luckily, this is what I got.
As my husband is not so keen on almonds I decided the guests coming on Mother's Day would give me a perfect chance to make it. After all, there would be other people to eat it as well as just me, if he didn't like it. To be honest, I would quite happily eat a whole tart, pie or cake by myself. Although I might feel a little guilty (and fat) about it!
What did we Think of this Nectarine Frangipane Tart?
In the end my husband loved the tart. He declared it not to be too almondy, despite ground almonds being the main ingredient. So, after our guests had gone, we had half the tart left and I had to share it. By Monday evening it was all gone.
If I was making this again I might spread peach or nectarine jam on the pastry before adding the frangipane. And I would also use chunkier slices of nectarine on the top to give it more a of a fruity flavour. Otherwise, it turned out very nicely with thin biscuity pasty.
I didn't follow one particular recipe but the one I looked at most was, appropriately, by Greg Wallace.
Recipe for Frangipane and Nectarine Tart
Frangipane and Nectarine Tart
Ingredients for the Pastry
- 175 g plain flour
- 85 g butter
- 1 egg
- 1 tbsp caster sugar
Ingredients for the Tart Filling
- 2 eggs
- 170 g ground almonds
- 50 g flour
- 125 g butter
- 100 g sugar
- 2 nectarines
- Chop the butter and add to the flour. Use your fingertips to mix it together till it is like breadcrumbs. Add the sugar and the egg and mix together. Form the mixture into a ball, wrap in clingfilm and put in the fridge for half an hour.
- Line a flan tin with baking paper. I used a case about 20cm across but a larger one would have been better as I had quite a bit of pastry left over and the filling was very full.
- When the pastry has rested. Take it out of the fridge. Flour the work surface and roll it out till it is about 3mm thick. Put it in the flan case. Add baking beans and bake for 10 minutes at about 200°c. Remove the beans, prick the bottom of the pastry a few times with a fork and return to the oven for another ten minutes.
- Prepare the frangipane by creaming the butter and sugar together. Then beat in the eggs. Then the almonds and flour. Mix until all the almonds and flour are combined. Add to the pastry case.
- Slice a nectarine and arrange the slices on top of the tart. Return to the oven. Timing will depend on the thickness of the tart. Mine needed 45 minutes but if you use a larger dish it will be ready much quicker. I would advise checking after 30 minutes.
More Inspired by MasterChef Recipes
If you like this dessert then do check out some of my other desserts inspired by MasterChef
KEEP IN TOUCH
Do let me know if you make this nectarine and frangipane tart or any of my other recipes. I love to get feedback from readers.
Why not sign up to my weekly newsletter too? I’ll even send you a FREE printable.