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
Recipe
Frangipane and Nectarine Tart
Ingredients
Ingredients for the Pastry
- 175 g plain flour
- 85 g butter
- 1 egg
- 1 tablespoon caster sugar
Ingredients for the Tart Filling
- 2 eggs
- 170 g ground almonds
- 50 g flour
- 125 g butter
- 100 g sugar
- 2 nectarines
Instructions
- 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.
Notes
Nutrition
More Inspired by MasterChef Recipes
If you like this dessert then do check out some of my other desserts inspired by MasterChef
Vanilla Panna Cotta with Mixed Berry Sauce
White Chocolate Mousse with Raspberry Sauce
Mango Parfait with Lime Ginger Jelly
Keep in touch
Do let me know if you make this recipe or any of my other recipes. I love to get feedback from readers.
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Choclette
Looks as though your 1st frangipane tart is a stunning success. I do like a good almond tart. The good thing about using ground almonds is that unless you add almond essence, it doesn't hugely taste of almonds.
Katerina
I am a little behind posting but as you can see I am doing my best to catch up! I love nectarines and this must had a beautiful aroma!
Janice
Looks delicious and I love almonds.
At Anna's Kitchen Table
That looks so good, and I like the way the filling's deep!
More to squash in one's mouth! :-))
Joyti
Isn't frangipane just the best thing? I love it. And this tart looks delicious..
Mary
This sounds wonderful. I especially like your use of nectarines. You've made a classic recipe your very own. I hope you have a great day. Blessings...Mary
Jill@MadAboutMacarons
I'm so glad you made the frangipane in the end - especially if hubby loved the almonds 😉 Lol. I love your addition of nectarine which makes a lovely change to apples or pears. Your photo? Incredible. The gooey almond bit and the nectarine bit are already picked off, can you see? Now the rest...!