Breads & Baked Goods, Desserts

Tart with Frangipane Filling & Nectarines

Step 1 of 8

Using food processor with dough blade, mix flour with sugar and salt. Slowly start adding cold butter and pulse for 30s.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 2 of 8

Add the eggs, mix well if the dough is too dry add cold water. If it does stick together then this isn’t needed.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 3 of 8

From the dough, form the disc and refrigerate for 1h

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 4 of 8

In the meantime. Using your food processor, add all the ingredients for frangipane filling.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 5 of 8

Take the dough from the fridge. Using rolling pin, roll out the dough to be 1.5cm thick.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 6 of 8

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.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 7 of 8

Use egg wash and cover with almond flakes.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Step 8 of 8

Bake in preheated oven in 180degrees for 45min-1h or until the crust is golden brown.

200g butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

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

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

7oz butter
2 1/2 cups flour
Pinch salt
2 tbsp icing sugar
1 egg yolk
2 tbsp ice cold water

For frangipane filling

7oz almond meal
3 tbsp icing sugar
2 eggs
Pinch of salt
1/2 cup of flour
3.5oz soft butter
2 tbsp mascarpone cheese or double cream
Zest of 1 lemon

For the topping

To cover sliced nectarines
Handful almond flakes
Egg wash

Allergies

Tip: Allergy Advice

Cooking mode

For frangipane filling

For the topping

For frangipane filling

For the topping

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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