Name: Nectarine frangipane tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 6 nectarines stoned; lemon juice only; 100 g butter; 125 g castor sugar; 1 eggs beaten; 100 g almonds ground; 2 Tbs flour; 1/2 tsp vanilla extract; 1x 400 g shortcrust pastry defrosted; 1/4 cup jam apricot, heated

Recipe Disclaimer

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Ingredients (10)

6	nectarines — stoned
	lemon — juice only
100 g	butter
125 g	castor sugar
1	eggs — beaten
100 g	almonds — ground
2 Tbs	flour
1/2 tsp	vanilla — extract
1x 400 g	shortcrust pastry — defrosted
1/4 cup	jam — apricot, heated

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Method:

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.

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