Nectarine frangipane tart

Preheat the oven to 180° C.
First make the pastry. Put the flour,
butter and salt into a food processor fitted with a metal blade.

Process until the mixture resembles fine breadcrumbs, then add the egg
yolk.
With the motor running, add the cold water in tiny trickles,
until until the pastry just holds together.
Remove from the processor,
press together into a ball, wrap in clingfilm and place in the fridge
to rest for half an hour.

Grease a 22 cm non-stick flan or pie pan. Place a long piece of
cling film on your counter top. Put the cold pastry ball on top, and
cover with another piece of clingfilm. Using a rolling pin, roll out
the pastry into a rough circle about 5 cm bigger than your pan, and
about 2-3 mm thick.

Peel off the top layer of cling film, wrap the pastry over your
rolling pin, and centre it, pastry-side down, on the pie dish. Gently
peel away the clingfilm and, using your fingertips and a ball of
left-over pastry, lightly press the pastry into the dish. Allow the
edges to drape over the sides of the dish.

Prick the base all over with a fork, cover with a piece of
greaseproof paper and fill with lentils or baking beans. Bake blind for
about 15 minutes, then remove the paper and beans and bake for a
further 5 minutes. Remove from the oven and allow to cool.

Using a whisk or electric beater, cream together the butter and
caster sugar until light and fluffy. Combine the egg and egg yolk in a
small bowl, and then add the egg, a little at a time, to the butter
mixture. Add the brandy, flour, almonds and almond extract and stir
well to combine.

Tip the frangipane into the cooled pastry case and smooth the top
with a spatula.
Arrange the nectarine slices in overlapping rows or
circles on the filling, pressing them down slightly.
Bake at 180° C for
20 minutes. Remove from the oven, sprinkle lightly with caster sugar,
and bake for another 10 minutes, or until the pastry is golden brown
and the filling cooked through.

Serve at room temperature, with whipped cream or vanilla ice cream.

Reprinted with the permission of Scrumptious South Africa. To visit Scrumptious South Africa’s blog click here…