A beautiful tart that combines the delicate texture of frangipane (almond pastry cream) with the freshness of juicy fruit, topped with delicious jam. A succulent tart!
Prep Time: 30 minutes
Baking Time: 1 hour at 350°F (180°C)
Difficulty: easy
For: a round mold of 11 inches (28 cm)
For the dough
For the filling
Prepare the dough: Place all the ingredients in a food processor and mix until a homogeneous dough is obtained. Add a very small amount of water if the dough is too crumbly.
Spread out on a floured work surface and place in the baking paper-lined mold.
Prepare the filling: 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.
Preheat the oven at 350°F (180°C). Halve the nectarines, remove the stones and slice thinly.
Assembly the pie: Spread the almond mixture over the base of the dough.
Arrange the nectarines decoratively on top. Bake for 1 hour at 350°F (180°C). Brush the surface of the fruit with peach or apricot jam and serve warm or at room temperature.
Inspired from: The Kiwi Cook
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