Preheat the oven to 200°C. Cut the nectarines into wedges, place in a bowl and toss with lemon juice.To make the frangipane, cream butter and sugar in a bowl until light and fluffy. Add eggs, ground almonds, flour and vanilla extract and mix well. Set aside.
Unroll pastry on a floured surface. Cut into 6 x 12cm rounds and transfer to individual loose-bottomed tart tins. Press into tins and trim the edges. Prick the base of each tart with a fork, line with baking paper and cover with baking beans. Bake for 10 minutes, remove paper and beans and bake for an additional 5 minutes or until golden brown. Allow to cool.Spread equal amounts of the almond mixture into each tart shell. Top each with nectarine slices.Bake for 20 minutes or until puffed up and golden.Remove tarts from oven and brush the nectarine slices with warm apricot jam.Dust with icing sugar and serve warm with crème fraîche.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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