I caught up with some of my old school friends last week at a dinner party, we each got designated a course to bring. I have to say I do not think that I have eaten that well in a long time, we had four courses of scrummy food and the company was excellent.
My offering was a nectarine and almond tart. With soft fruit coming into season at the moment it seemed a shame not to make a pudding that incorporated it some how. I haven’t worked with pastry in a while, so I decided to make a dish that incorporated the two. The trick when making this pudding is to use fruit that is not too ripe so that it holds its form and doesn’t produce too much liquid when it is cooking which will cause the frangipane (which is an almond sponge) to become quite dense.
This tart can be eaten both hot or cold and is a great pudding to have in your repertoire for dinner parties or picnics. Enjoy!
Nectarine and almond tart (Serves 8-10)
- 8oz plain flour
- 4oz butter (at room temperature)
- 1oz caster sugar
- 1 egg
- 3 eggs
- 5oz sugar
- 3oz ground almonds
- 3oz plain flour
- 6oz soft margarine
- 1/4tsp baking powder
- 2-3 firm-ish nectarines cut in wedges
- A few flaked almonds to decorate
1. Grease and flour a 20cm loose bottomed tart tin.
2. Place butter, sugar and flour in a bowl and crumb together using your fingers.
3. Add the egg and bring the pastry together, be careful not to over work it.
4. On a floured surface roll out the pastry until it is large enough to fit in your tin, place in the tin and gently push the pastry into the edges and using any excess pastry to patch any holes. Don’t cut off any excess that goes over the edges yet . Afterwards lightly prick the pastry with a fork, place in the fridge for 20 minutes to chill.
5. Remove from fridge and trim the edges of the tart pressing down slightly as you do so, place a sheet of baking paper over the tart and fill with baking beans.
6. Blind bake pastry for 15 mins at 190C and then remove beans and bake further 5 mins.
1. Whilst your pastry is cooking prepare your frangipane.
2. Place all the ingredients in a bowl and mix together with an electric whisk for 2 minutes.
3. Once your pastry is cooked. Leave to cool for 5 mins, before spooning in the frangipane, decorate the tart with the nectarine wedges and almond slices.
4. Place the Tart in the oven and bake at 170C for 35-50 mins.