Nectarines Frangipane

Name: Nectarines Frangipane
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Roll (270 g) of fresh puff pastry (from the refrigerator, not frozen); 150 g + 1 tablespoon sliced almonds; 40 g unsalted pistachios; 150 g Sugar; 1⁄4 Tsp Salt; 2 whisked eggs; 2 TABLESPOONS melted butter; 1 TEASPOON Vanilla extract (liquid); 2–3 drops of almond flavor; 0?$? Nectarines (cut into thin slices); 1 TABLESPOON demerara sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Roll (270 g) of fresh puff pastry (from the refrigerator, not frozen)
150 g + 1 tablespoon sliced almonds
40 g unsalted pistachios
150 g Sugar
1⁄4 Tsp Salt
2 whisked eggs
2 TABLESPOONS melted butter
1 TEASPOON Vanilla extract (liquid)
2–3 drops of almond flavor
0?$? Nectarines (cut into thin slices)
1 TABLESPOON demerara sugar
baking paper

Directions

1
Preheat the oven (electric cooker: 160 °C). Spread 150 g sliced almonds and pistachios on a baking tray and roast them in the oven for about 10 minutes.
2
Finely grind the almonds and pistachios in a food processor. Add sugar and salt and grind further. Add eggs, butter, vanilla extract and almond flavour and mix to a spreadable cream.
3
Increase oven temperature (electric stove) to 220 °C. Roll out the puff pastry and cut through once crosswise. Place the dough sheets on top of each other to form a square. First roll out and then roll the edge of the dough slightly with your fingers 1-2 cm inwards to create a round shape.
4
Pick the dough several times with a fork. Place the dough with the baking paper on a baking tray and pre-bake in the top third of the oven for about 8 minutes. Remove from the oven and allow to collapse again easily.
5
Switch the oven (electric cooker) down to 180 °C.
6
Spread a thin layer of pistachio cream on the pastry base. Place nectarine slices fan-shaped on the cream and sprinkle with 1 tbsp. sliced almonds and brown sugar. Bake the tart for 35-40 minutes.
7
Let it cool down.