Saturday, December 15, 2012

Nectarine Frangipane Tart

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'll be featuring nectarines.

nectarine© by Haalo
I have many fond memories of nectarines - of summers spent sitting under our huge tree, with sticky fingers and faces, enjoying what seemed to be a never-ending harvest. Unfortunately that tree is long gone and whether it's true or my imagination, commercially grown nectarines just don't have the flavour I loved so much.

It does mean that I have to find things to do with my nectarine rejects and cooking with them does help in bringing some of that flavour out.

I've decided to make a nectarine and frangipane tart - and for a bit of a change, I've added the zingy flavour of stem ginger to the frangipane.

Nectarine Frangipane Tart© by Haalo

Nectarine Frangipane Tart
Cook time: 45 minutes

puff pastry
75 grams softened butter
75 grams caster sugar
20 grams stem ginger in syrup, crushed
1 egg, room temperature, lightly whisked
100 grams almond meal
nectarines, halved and sliced into wedges

Make the frangipane:
Beat the butter and sugar until light and creamy. Add in the crushed stem ginger and beat briefly to combine. On a low speed, drizzle in the egg, a little at a time, only adding more once it has been absorbed. When finished, fold in the almond meal.

Make the tart:
I've used puff pastry for the base rolled to a 20x28cm rectangle.
Cut a 1cm wide edge carefully into the pastry - making sure you don't cut all the way through. This will help the edges rise and encase the filling.

Prick the inner rectangle with a fork. Cover this evenly with the with frangipane - don't press down too hard, you want the frangipane to stay a bit slack.

Arrange the nectarine slices over the top of the frangipane - I've just done mine in three long rows.

Brush the edge of the tart with a little melted butter and then bake in a preheated 170°C oven until golden and cooked through - about 45 minutes.

If you feel it is browning too quickly, drop the temperature to 160°C.

Allow it to cool slightly on the baking tray before moving to a wire rack to cool completely

Nectarine Frangipane Tart© by Haalo

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