Nectarine Frangipane Tart - Easy
A deliciously Frangipane Tart topped with juicy and sweet nectarines. Makes the perfect comfort pudding
Servings 8
Calories 467kcal
Equipment
- 1 9 inch of 22.5cm loose bottom tart tin
Ingredients
- 320 g Short Crust Pastry Chilled & ready rolled
- 110 g Butter
- 110 g Caster Sugar
- 1/2 teaspoon Vanilla Extract
- 2 Eggs Medium
- 100 g Ground Almonds
- 40 g Plain Flour
- 4 Nectarines Each sliced into 6 wedges
- 1 tbsp Apricot jam or honey Optional
Instructions
- Pre-heat Your oven to 200C/180 fan/ Gas 6
- Line a 9inch / 22.5cm loose bottom tart tin with your unrolled pastry - let it hang over the sides - you can trim it after bake
- Screw up some greaseproof paper or use grease proof paper and baking bean and bake blind for 20 minutes
- Remove the paper and pop it back in the oven for 5 minutes (you don't want a soggy bottom)
- Leave to cool in the tin until completely cool
- Trim the edges of your pastry with a knife
- Turn your oven down to 190C/160C Fan or Gas 5
- Cream your butter and sugar until light & fluffy, beat in the eggs a little at a time , then add your Vanilla Extract
- Next add your ground almonds and finally your flour and mix until you have a smooth mix
- Spread the mix into the pastry case and using a knife smooth to the edges
- Next pop the nectarine wedges on top of the mix in any pattern you like! Pushing down slightly
- Bake the tart in the oven for 35-45 minutes or until the frangipane is firm to the touch and golden brown
- Remove from the oven, cool slightly, remove from the tin and serve. You may want to brush the top with apricot jam or honey for a nice shine
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Serving: 8g | Calories: 467kcal | Carbohydrates: 46g | Protein: 8g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 170mg | Fiber: 4g | Sugar: 20g | Vitamin A: 639IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg