3 hours ago
Friday, August 22, 2014
Since stone fruit is so gorgeous this season, why not make a fruit tart?
Not just an ordinary fruit tart, but one with frangipane, or frangipani, that delicious almond cream that puffs around the fruit when baked.
I like this in the fall made with apples, but since end of summer is near, let's use the ripe nectarines. This is also fabulous made with plums that are at the farmer's markets now.
Most fruit tarts use a shortcrust pastry, I opted for no pastry!
Why? Because I baked this late at night, and did not want to get involved with making a crust (plus, I save calories sans crust!).
Here's how for one 8" tart:
1/2 cup sugar
1 egg, plus 1 egg yolk
1 cup almond meal
1/4 cup flour
4 tbsp melted butter
zest of a lemon
1/8 tsp of almond extract
2 ripe nectarines, sliced
raw (turbinado) sugar to sprinkle on top
sliced almonds for the top
1 tbsp apricot jame mixed w/ 1 tbsp water for the glaze
Butter an 8" tart pan with a removable bottom.
Mix up the first 7 ingredients (this is your frangipane).
Spoon and spread into the tart pan and lay your nectarine slices in a concentric design, tucking in the fruit slices.
Sprinkle w/ raw sugar and sliced almonds.
Bake in a 350F oven for 40 minutes until puffed and golden.
Mix the jam (you can also use honey/water or orange marmalade/water) with a fork to thin the glaze.
I sometimes microwave my jam if it is too thick.
With a pastry brush, brush the glaze over the warm tart and let cool.
Let rest and serve at room temperature with whipped cream or ice cream.