Nectarine frangipane tart

Recipe from: 8 November 2010

Ingredients 17
Servings 22 cm dish
Time 15 mins


  • For the pastry:
  • 200
  • 200
    cold butter
  • pinch
  • 1
    large egg yolk
  • 2-3
    iced water
  • For the filling:
  • 100
  • 100
    caster sugar
  • 1
    egg, plus 1 egg yolk
  • 2
  • 2
  • 100
    ground almonds
  • 1/2
    almond extract or essence
  • 6
    just-ripe nectarines, stoned and sliced
  • To finish:
  • Caster sugar


1 hour
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...


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