Nectarine Almond Frangipane Tart |
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Prep Time: 60 Minutes Cook Time: 30660 Minutes |
Ready In: 30720 Minutes Servings: 8 |
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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. Ingredients:
1 cup all-purpose flour |
3 tablespoons sugar |
1/2 teaspoon salt |
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces |
1/2 teaspoon finely grated fresh lemon zest |
2 large egg yolks |
1/2 teaspoon vanilla |
1 1/2 teaspoons water |
7 to 8 oz almond paste (not marzipan or almond filling) |
1/2 stick (1/4 cup) unsalted butter, softened |
3 tablespoons sugar |
1/8 teaspoon almond extract |
2 large eggs |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 1/4 lb firm-ripe nectarines |
1/3 cup peach preserves |
2 tablespoons water |
1 tablespoon disaronno amaretto (optional) |
Directions:
1. Make dough: Put oven rack in middle position and preheat to 375°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Make filling: 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.
7. Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
8. 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.
9. Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
10. Make glaze: 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).
11. 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.
12. Cooks' notes: · Pears, without almond crunch, can be roasted 1 day ahead and cooled completely, then chilled, covered (pears may discolor slightly). Reheat in a preheated 350°F oven, basting once with pan juices, 10 minutes. · Almond crunch can be made 4 days ahead and kept in an airtight container at room temperature.
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