Summer Stone Fruit Frangipane Tart
Tarts are one of my favourite desserts to make. Flaky golden pastry, soft filling and a delicious fruit topping. My kind of dessert!
Pastry doughs are not that difficult to make! They don’t have to be perfect either. Tell your guests it’s a ‘rustic’ tart if it doesn’t work the first time! :)
It’s summer at the moment here in London so there is an abundance of delicious stone fruits around. I chose to use a medley of plums, nectarines and peaches. But you could use cherries, berries or apples. feel free to experiment. Using what’s in season or what smells the sweetest will give you the best result.
- 250g flour
- 100g icing sugar
- 150g cold butter, cubed (try not to work with it too much – body heat from your fingers might soften it – you want it cold!)
- 2 egg yolks
- 1 teaspoon vanilla paste or seeds scraped from 1 vanilla bean
- 3 tablespoons iced water (more if necessary)
- pastry/pie weights or uncooked rice or beans
- 150g butter, room temperature
- 150g caster sugar
- 1 teaspoon vanilla paste
- 2ml almond essence – if you don’t have this, don’t worry, leave it out.
- 2 eggs and 1 egg yolk
- 150g almond meal/ ground almonds
- 50g flour
- 2 small plums
- 2 medium nectarines
- 2 medium peaches
- A handful of slivered almonds
- Icing sugar, for dusting
- To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
- With the motor running. add the egg yolks and the iced water 1 tablespoon at a time, just enough for the dough to form a ball. This could happen fairly quickly. Stop mixing.
- Remove the dough from the food processor and shape into a disc. Wrap in glad wrap and place in the fridge for 30 minutes.
- After 30 minutes, roll the dough out on a floured surface and place in a tart case – you can use a 20″ round one, or a rectangular one, or individual tart tins – whichever size you have at home. So long as there is enough dough to go up and a little over the sides of the tins comfortably. An easy way to place the pastry into your tin is to roll it gently around a rolling pin, and unroll it over the tart tin. Don’t worry if it doesn’t work the first time, re-roll out the dough and try again. And if it breaks a little, just patch it up with your fingers. The trick is to make sure the dough is well pressed into the sides of the tin, so that in the oven it doesn’t sink/slide back down the sides and puff up!
- Place in the freezer this time for at least 20 minutes
- Pre-heat the oven to 180°c.
- In the bowl of a mixer, cream together the butter and caster sugar until light and fluffy.
- Add the vanilla paste, almond essence and eggs and beat well.
- Add the ground almonds and flour and mix until well combined. Almond meal is usually quite course, so don’t worry that your texture isn’t smooth.
- Take your pastry out the freezer and lay a sheet of baking paper over it and fill it with pie weights or rice (do not consume the rice after this). Place in the oven and bake for 10 minutes, or until the edges look pale – don’t allow the edges to brown otherwise it will burn in the next step. This is called blind baking!
- Allow the tart to cool a little. Put it in the fridge for 10 minutes to speed things up.
- Spread the almond mixture onto the prepared pastry and top with the sliced fruit.
- Place the tart in the oven and allow to bake for 20-25 minutes until the frangipane is golden brown and cooked. When you’re almost there, sprinkle some slivered almonds over the top and place it back in the oven until they’re a caramel brown.
- Remove from the oven and allow to cool before dusting with icing sugar and serving.
Posted4 August, 2013
Preparation30 minutes plus 30 minutes freezing time
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