Roasted Nectarine and Almond Tarts

Louise Thannhauser
Aug 2, 2016
3 min read

These tarts have a rich and moist centre with a light and crispy pastry that are perfect for a special occasion when you want to make something a little fancy!

I wanted to make something for my grandparents' anniversary that could be served as an individual dessert as normally I would make something that could be shared, so I thought I would try something different and that's when I found these gorgeous looking tarts in my "The Cook and The Baker" book.

I have used nectarines but other fruits such as peaches, figs or pears would also work well. This recipe is from the book: The Cook and the Baker - I have adapted the recipe slightly by adding a nectarine sauce to the recipe and adding almond extract to the frangipane.

Makes eight 10cm tarts | 50 minutes prep time + 30 minutes freezing time | cooking time 1 hour 20 minutes

Ingredients

For the frangipane (makes 900g)

220g butter, softened

220g caster sugar

1/2 tsp vanilla extract

1 tsp almond extract

4 eggs, at room temperature

200g ground almonds

50g plain flour

1/2 tsp salt

For the sweet short crust pastry (makes 500g)

250g plain flour

55g caster sugar

pinch of salt

200g butter, cold and diced

50 ml cold water

For the roasted nectarines and sauce

8-10 ripe nectarines

200g caster sugar

75ml water

creme fraiche or thick cream, to serve

50g flaked almonds, lightly toasted to serve

icing sugar, to dust

Method

Make the pastry: Sift the flour, sugar and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the cold butter and mix on a low speed until it resembles fine breadcrumbs. Add the water and mix until the dough forms a ball. Transfer the dough to a lightly floured work surface, press into a flat disk, then wrap in cling film. Refrigerate for 30-60 minutes before using.
For the frangipane: in the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, vanilla and almond on a medium speed until pale and creamy.
Add the eggs, one at a time, making sure each is well combined before adding the next egg, Add the almond meal, flour and salt. Beat until thoroughly incorporated.
Preheat the oven to 180°C (350°F). Lightly grease eight 10 cm (4 inch) round loose-based flan fluted (tart) tins.
On a lightly floured surface, roll out the pastry to 3 mm (1/8 inch) thick. Line the tines and trim any excess pastry. Cover with cling film and rest in the freezer for at least 30 minutes.
To blind bake the tart cases, line the tines with pieces of crumpled baking paper and pour in some baking beads or uncooked rice or dried beans. Bake for 10-15 minutes. Remove the paper and the weights, return to the oven and bake until golden, approximately a further 10-15 minutes. Remove from the oven and allow to cool.
For the roasted nectarines: cut the nectarines in half, remove the stones, then cut in half again. Toss with 120g of the sugar, place in a baking tray lined with baking paper, then bake for 25 minute or until just soft. Leave to cool.
Three-quarters fill each tart case with the frangipane. Place 2 pieces of nectarine on top and lightly press them into the frangipane, then bake for 20-25 minutes or until the frangipane is firm. Test by inserting a skewer - it should come out clean.
For the nectarine sauce: Cut the remaining quarters of roasted nectarines into small chunks and place in a medium saucepan with the remaining sugar and 75 ml water. Simmer for 15 minutes to dissolve the sugar and break down the nectarine, adding a few more tablespoons of water to maintain a runny sauce consistency. Once the sugar has dissolved, blitz the mixture using an electric hand blender until smooth and then sieve to remove any lumps. Serve with the tarts warm or cold.
Finish off with 2 more pieces of nectarine, a drizzle of nectarine sauce on top or underneath the tart, a spoonful of creme fraiche and almonds, and dust with icing sugar. These tarts are best eaten on the day they are made. Serve hot or at room temperature.