Late spring and early summer have been so very hot here in Canberra, that it bears not thinking about what crazy weather we’ll have to endure through the months of January and February when temperatures usually reach their peak… One great benefit of this warmer weather though is that cherries, peaches and nectarines are now to be found in abundance at our local Saturday morning markets. The 2 kilos of gorgeously plump cherries that we bought have miraculously disappeared already and we’re now making short work of the nectarines which needed a day or two extra to fully ripen. An overflowing fruit bowl is something I love most about this time of year…
Biting into a piece of fruit as nature intended is hard to beat, but with these beautiful nectarines I couldn’t stop thinking about ways of incorporating them into a little bit of baking this week. So, to welcome in summer, I’ve made a Nectarine Tart with a nut element both above and below the fruit, which works so very well.
There were unfortunately 2 aspects of this tart that I tried and wasn’t happy with (they have subsequently been left off the recipe below) – goes to show that what seems like a great idea in your mind doesn’t always translate to deliciousness on a plate. My ‘inspired’ addition of a little rose water to the almond frangipane was rather regrettable (though thankfully didn’t render the tart completely inedible… well, not for the whole family!) The second element which sadly didn’t excite me was the use of Maggie Beer’s recipe for Sour Cream Shortcrust Pastry… it was okay… though somewhat on the bland side (perhaps needed a pinch of salt or a dash of sugar for my palate?), so I’m not sure that I’d make it again in a hurry. I trust her culinary experience and wisdom implicitly though, so I honestly have to question whether it’s just me… and not the pastry.
In an effort to guarantee that this recipe is a sure success for any who want to give it a go, I’ve included a link through to my favourite shortcrust recipe on the wonderful blog ‘My Foodtopia’, as I know that it would have been the perfect base for this tart.
Hope you’re having a great week!
Nectarine Tart | Gather and Graze
For the Pastry
For the Almond Frangipane Filling
- 60g/4 Tablespoons Unsalted Butter
- 80g/⅓ Cup Raw Caster Sugar
- 1 Free-Range Egg
- 100g/1 Cup Ground Almonds
- A Good Pinch of Salt
For the Topping
- Fresh Ripe Nectarines (Stones Removed and Sliced into Segments)
- 15g/1 Tablespoon Unsalted Butter (Melted)
- 10g/1 Tablespoon Blanched Almonds (Chopped)
- 10g/1 Tablespoon Unsalted Pistachios (Chopped)
After the pastry has rested in the fridge for 20 minutes, roll it out into your desired shape/size to fit your tart tin (mine is round and 23cm in diameter). I find it easiest to roll the pastry out between 2 sheets of baking parchment paper, both for ease of rolling and also for then transferring it into the tin. Once you’ve lined the tin with pastry, prick the base with a fork and then place into the freezer for another 15 minutes.
Pre-heat the oven to 200°C. Once the pastry has rested in the freezer, line the tart shell with baking parchment paper and fill with pastry weights to blind bake for 15 minutes. Remove the baking paper and pastry weights and return to the oven for a further 5 minutes. Allow the pastry case to cool slightly in the tin, while you prepare the frangipane filling.
Cream the butter and sugar in an electric mixer until light and fluffy. Beat in the egg, then gently stir in the ground almonds along with a good pinch of salt.
Raise the temperature of the oven to 220°C.
Spread the frangipane filling evenly across the base of the tart shell and then arrange the thinly sliced nectarines on top. Brush the tops of the nectarines with the melted butter. Sprinkle with the chopped almonds and pistachios, before placing back into the oven for a further 20-25 minutes of cooking, until the frangipane has puffed and turned golden and the nectarines are slightly browned on the edges.
Allow to cool for 10-15 minutes in the tin, before removing to a cooling rack. Serve at room temperature as is… or with a little double cream or ice-cream on the side.