Nectarine Almond Frangipane Tart
This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.
This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.
- Carbohydrate 56 g(19%)
- Cholesterol 131 mg(44%)
- Fat 27 g(41%)
- Fiber 3 g(13%)
- Protein 8 g(16%)
- Saturated Fat 11 g(56%)
- Sodium 334 mg(14%)
- Calories 486
Step-by-step
- Put oven rack in middle position and preheat to 375°F.
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.
- Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.
- Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes.
- Lightly prick tart shell all over with a fork, then line with foil and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. Leave oven on.
- Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt.
- Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
- Spread frangipane filling evenly in tart shell. Stand nectarine wedges, skin sides down, decoratively in filling, being careful not to push too far into filling.
- Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
- Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).
- Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours.
My Nectarine Almond Frangipane Tart Adventure
Baking has always been my happy place, a quiet sanctuary where I can lose myself in the rhythmic mixing, the comforting warmth of the oven, and the sheer joy of creation. Today, I'm sharing a recipe that embodies this feeling perfectly: a Nectarine Almond Frangipane Tart. It’s a recipe that’s both elegant and surprisingly simple, perfect for a special occasion or a quiet evening at home. The beautiful golden crust, the creamy almond filling, and the burst of juicy nectarines create a flavor symphony that’s both sophisticated and comforting.
The journey of making this tart was as rewarding as the final result. I started with the crust, carefully measuring the flour, sugar, and salt, feeling the coolness of the butter as it combined with the dry ingredients. The process of pressing the dough into the tart pan is a mindful act, feeling the dough yield and conform to the shape, a gentle dance between my hands and the pastry. Watching the crust bake in the oven, transforming from pale to golden, was a beautiful transformation. The aroma of baking pastry filled my kitchen, creating a warm and inviting atmosphere. The frangipane filling followed, its creamy texture and subtle almond flavor adding another layer of delight. The final touch, the nectarines arranged meticulously on top, turned this simple tart into a work of art.
The baking process was a meditative experience, but the best part was the moment when the tart emerged from the oven. The aroma of the baked fruit, the almond paste, and the sweet glaze created an intoxicating scent. Every bite was a revelation, a delicious marriage of textures and flavors. The crunchy crust gave way to the creamy filling, and the sweetness of the nectarines was perfectly balanced by the subtle nuttiness of the almond paste. It was, quite simply, the perfect dessert.
More than just a dessert: Making this tart wasn’t just about the delicious end result. It was about slowing down, taking my time, and savoring the process. In our busy lives, it’s easy to forget the simple pleasures that bring us joy. This tart served as a reminder of that. It was a reminder to appreciate the beauty of simple things, the satisfaction of creating something beautiful with my own hands, and the joy of sharing that creation with others. The whole experience was a delightful escape, a chance to connect with myself and to appreciate the art of baking. The result? Not just a delicious tart, but a cherished memory.
This Nectarine Almond Frangipane Tart isn't just a recipe; it's an experience. It’s a recipe for joy, for connection, and for slowing down and savoring life's simple pleasures. So, I encourage you to try it. Not just to taste the exquisite flavor, but also to experience the therapeutic act of baking and the fulfillment that comes with creating something truly special.
I hope you enjoy baking this tart as much as I did. Share it with loved ones, enjoy a slice with a cup of tea or coffee, and let it be a reminder to slow down and appreciate the simple moments of joy in life. Happy baking!
