Nectarine/ Frangipane Tartlets

1. 1

   Line two 12cm tart shells with puff pastry sheet covering both the bottom and sides right up to the edges. butter the moulds or line with grease-proof paper if you aren't using non-stick moulds before lining with the pastry sheet. Stab the pastry with fork several times...this will stop the pastry from puffing up ...

2. 2

   There is no need to blind bake the pastry shell because the almond paste is not very liquid so the shell cooks along with everything else

3. 3

   Beat the butter and egg together till light and fluffy

4. 4

   add the sugar and beat it some more and then fold in the fine ground almonds and vanilla beans......mix it well and add the milk to loosen the mix a little bit...but don't make it runny.

5. 5

   Pour the frangipane mix on to the prepared pastry base and keep it refrigerated for at least 30 mins. This will slightly firm up the almond paste and when you place fruit on top, it will not sink all the way down.

6. 6

   Meanwhile preheat the oven to 180u00b0C and slice the nectarines

7. 7

   When ready,arrange the fruit on top of the Frangipane and bake the tartlets in preheated oven till gorgeous golden brown, puffed and firm to the touch. In my oven it took about 30 min. Leave to cool on rack and dust with sugar before serving.

8. 8

   They are good on their own but why not go the whole hog...And have it with pouring cream or even vanilla or butterscotch ice-cream

No additional tips available.