Almond nectarine tart

Delight in the harmony of flavors with our Almond Nectarine Tart. A symphony of tender nectarines and luscious almond frangipane, elegantly nestled in a buttery crust.
fayushkinamama
Recipe by:

fayushkinamama

Almond Nectarine Tart

Ingredients

The crust
all-purpose flour
225g
7.88oz
1cup
15tbsp
cold unsalted butter
100g
3.50oz
0.40cup
6.70tbsp
salt
pinch
sugar
50g
1.75oz
3.35tbsp
egg
1pc
ice water
3Tbs
Frangipane
softened unsalted butter
100g
3.50oz
0.40cup
6.70tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
almond flour
100g
3.50oz
0.40cup
6.70tbsp
all-purpose flour
50g
1.75oz
3.35tbsp
room temperature eggs
100g
3.50oz
0.40cup
6.70tbsp
Additional
nectarines
5pc
cornstarch
2tsp
almond flakes
apricot jam
2Tbs

Method

  1. For the crust, rub the cold butter into the flour until it resembles breadcrumbs. Add a pinch of salt, sugar, egg, and quickly knead into a sandy dough. If needed, add water for better cohesion. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

  2. Prepare the almond frangipane by beating softened butter and sugar until light and homogeneous. Add almond flour and continue beating. Gradually add the eggs while continuing to beat. Finally, incorporate the all-purpose flour until you have a creamy mixture. Transfer the frangipane to a pastry bag.

  3. Cut nectarines into large slices, sprinkle with cornstarch, and gently mix.

  4. Roll out the chilled dough into a thin layer and place it in a removable bottom tart pan. Form the base and sides, trimming excess dough. Dock the bottom with a fork, line with parchment paper, and place pie weights on top.

  5. Bake in a preheated 170°C (338°F) oven for 15 minutes. Remove the base, discard the parchment and weights, and evenly spread the frangipane over the base. Arrange the nectarine slices on top, sprinkle with almond flakes, and bake for an additional 25-30 minutes.

  6. Warm the apricot jam in the microwave and brush it over the tart for a glossy finish.