Nectarine Frangipane Tart
Recipe type: Dessert
Serves: 8 servings
For the vanilla bean pastry
  • 1-3/4 cups (265g) plain flour (I used white Spelt flour)
  • 1/3 cup (50g) icing sugar (confectioner's sugar)
  • 125 grams (4.4 oz) cold butter, chopped
  • 1 teaspoon vanilla bean paste
  • 1 small egg, lightly beaten
For the filling:
  • 100 grams (3.5 oz) butter, softened
  • 1/3 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 2 tablespoons plain flour (I used white Spelt flour)
  • 1 tablespoon finely grated lemon rind
  • 1/4 teaspoon almond essence
  • 1 cup (120g) almond meal (ground almonds)
  • 4 nectarines (I used 'Yummy Hunnys' nectarines)
  • 1 tablespoon caster (superfine) sugar, extra
  • 2 tablespoons apricot jam, warmed
For the topping:
  • 1 cup heavy (whipping) cream
  • 125g (4.4 oz) sour cream
  • 2 tablespoons light muscovado sugar (or to taste)
  • 1 teaspoon pure vanilla extract
For the pastry:
  1. Place the flour, icing sugar, butter and vanilla into a food processor. Process in short bursts until the mixture has a fine crumb consistency. Add the egg and process again in short bursts until the mixture just starts to come together.
  2. Turn out onto a lightly floured work surface and gather the pastry up into a mound. Press into a flat disk shape, wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll out the pastry on a sheet of baking paper to about 3mm thick. Line a 23cm loose base flan tine with the pastry, gently easing it into the corners; trim excess pastry.
  4. Freeze for 15 minutes.
  5. Preheat oven to 180°C (360°F). Place a sheet of foil or baking paper over the base and side of the pastry. Fill with baking weights (or dry beans or rice). Place the tin on an oven tray. Bake on the lowest shelf in the oven for 15 minutes or until just starting to turn golden. Remove the foil and the weights and bake for a further 15 minutes or until lightly browned and the base of the pastry is cooked through. Cool.
For the filling:
  1. Beat the butter and sugar until pale and fluffy. Add the eggs, flour, lemon rind and almond essence; beat until just combined. Add the almond meal, beat until smooth.
  2. Halve the nectarines, remove the stones and slice thinly.
For the cream topping:
  1. Place the cream, sour cream, muscovado sugar and vanilla in a medium sized bowl and beat with electric beaters until thick (it will be dense rather than light and aerated). Place in fridge until needed.
To assemble:
  1. Spread the almond mixture over the base of the cooled pastry case.
  2. Arrange the nectarines decoratively on top (I overlapped them in two concentric circles).
  3. Sprinkle evenly with the extra tablespoon of caster sugar and bake for 1 hour or until the edges of the nectarines are browning and the filling is set (a skewer poked into the frangipane should come out clean). (The frangipane will rise and envelope some of the fruit - this is perfectly normal).
  4. Brush the surface of the fruit with the warmed apricot jam and serve warm or at room temperature with dollops of the cream topping.
Recipe by The Kiwi Cook at