Tart with Frangipane Filling & Nectarines –

Ingredients

• 200g butter
• 2 1/2 cups flour
• Pinch salt
• 2 tbsp icing sugar
• 1 egg yolk
• 2 tbsp ice cold water
• 200g almond meal
• 3 tbsp icing sugar
• 2 eggs
• Pinch of salt
• 1/2 cup of flour
• 100g soft butter
• 2 tbsp mascarpone cheese or double cream
• Zest of 1 lemon
• To cover sliced nectarines
• Handful almond flakes
• Egg wash
• 7oz butter
• 7oz almond meal
• 3.5oz soft butter
• Fridge
• Step 1 Using food processor with dough blade, mix flour with sugar and salt. Slowly start adding cold butter and pulse for 30s.
• Step 2 Add the eggs, mix well if the dough is too dry add cold water. If it does stick together then this isn’t needed.
• Step 3 From the dough, form the disc and refrigerate for 1h
• Step 4 In the meantime. Using your food processor, add all the ingredients for frangipane filling.
• Step 5 Take the dough from the fridge. Using rolling pin, roll out the dough to be 1.5cm thick.
• Step 6 Place the frangipane filling in the middle of the dough, leaving about 2-3cm dough around , add sliced nectarines. Fold the sides of the dough on top of the frangipane.
• Step 7 Use egg wash and cover with almond flakes.
• Step 8 Bake in preheated oven in 180degrees for 45min-1h or until the crust is golden brown.