Frangipane Nectarine Tart

Ingredients:

     Sweet Tart Pastry (for detail of making tart pastry, please refer here)

• 200g Plain flour
• 110g Butter
• 50g Icing sugar
• 1/4 tsp Salt
• 1 tsp Lemon zest
• 2 1/2 tbsp Ice water

Method:

1. Mix all ingredients till crumbly and add ice water to form dough. Add a little more flour if dough is too wet.
2. Shape it into a ball and wrap it with foil then store in freezer for 20 mins.
3. Roll out the pastry in between two plastic sheets to the size of about 12 inches in diameter.
4. Place pastry on to the ring (9 inches pie tray), pressing it to fit the bottom and sides so that no air bubbles lurk under the pastry, but taking care not to stretch it.
5. Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
6. Prick the pastry at the bottom of the case with a fork.
7. Return the pastry dough to the freezer for another 15 mins or you can keep the pastry dough until next day or up to a week.
8. Take out pastry from freezer and quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat. Bake at preheated oven at 175C for 20 mins. Remove pie weights and foil immediately after baked.
9. Cool down the pastry.

• Filling
• 60g Ground almond, sifted
• 50g Sugar
• 35g Butter, room temperature
• 1 Egg + 1 egg yolk (medium size egg, about 60g)
• 1 tsp vanilla extract
• 1/2 tsp Almond extract
• 1 tsp Dark rum
• 1 tsp Lemon juice & zest from one lemon
• 3-4 white necatrines, stoned and sliced thickly with skin on

Method:

1. In a large bowl, mix all the filling ingredients well and spread in prepared pie shell.
2. Gently place sliced necaterines on top of frangipane filling (as shown picture shown).
3. Bake tart for 30 mins at preheated oven 175 degrees C .
4. Remove tart from oven and glaze with some apricot jam. (dilute 2 tbsp apricot jam with 2-3 tbsp hot water)

Enjoy!