Nectarine And Almond Tart

1. 1

   Preheat oven to 400u00b0F. Grease an 8 inch tart pan.

2. 2

   Sift 1 1/2 cups flour into a large bowl. Cut in cold butter until mixture resembles coarse breadcrumbs. Mix in enough ice water until ingredients just come together (about 2 tbsp). Turn out onto a lightly floured surface and knead until smooth. Flatten slightly, wrap in plastic wrap and chill for 20 mins.

3. 3

   Roll out pastry on a lightly floured surface and use to line prepared pan. Trim excess then prick base all over with a fork. Chill for 20 mins.

4. 4

   Place tart pan on a baking tray. Line with parchment paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for another 15 mins, or until tart shell is lightly browned.

5. 5

   Meanwhile, to make the almond frangipane, cream sugar and remaining softened butter until light and fluffy. Add eggs, 1 at a time, until combined. Add 2 tbsp flour and ground almonds. Transfer to tart shell. Arrange nectarines, cut-side up, on top and push lightly into frangipane. Sprinkle with sliced almonds and bake for 45 mins, or until golden. Let cool in pan.

No nutritional information available.

No additional tips available.