Almond Frangipane Tart with Vanilla and Honey Glazed Nectarines

January 6, 2012

Almond Frangipane Tart

Confession. I’ve made this frangipane tart four times in the last ten days. I love it that much.

You see, while I knew exactly what I wanted to cook for Christmas dinner, I came up blank when I was planning dessert. I wasn’t in the mood for chocolate, ice cream was out of the question without my machine and I had my fill of puddings and cakes. But to not have dessert to cap off the night? Unthinkable.

So in between slow roasting a cider pork, I threw this together on a whim with what I had in my kitchen. I used my favourite buttery pastry and wrangled it into a tart tin (damn my hot kitchen was not pastry friendly!). Then I whipped up a simple almond frangipane fragranced with Grand Marnier and vanilla to fill the tart with.

Almond Frangipane Tart

I was meant to serve it with fresh nectarines and peaches but they weren’t ripe or sweet enough so to bring out its natural flavour, I glazed them up with a light vanilla and honey syrup and served it on top of the tart. Dessert was obliterated within minutes.

The Captain, who has the biggest aversion to ‘fake’ almond flavours was a little hesitant at the thought of frangipane but he was converted in no time. The buttery nuttiness of the frangipane just works brilliantly with the sweet shortbread-like pastry and the vanilla honey tinged stone fruit. If there was ever a perfect summer tart, this would be mine.

Proof that sometimes, impulse and spontaneity is a good thing.

Almond Frangipane Tart

Almond Frangipane Tart with Vanilla and Honey Glazed Nectarines
Print
Buttery Shortbread Pastry (Pate Sablé)
  1. 125g plain flour
  2. 50g icing sugar
  3. pinch of salt
  4. 100g butter, cold and chopped
  5. 1 egg yolk
Instructions
  1. In a food processor, add the flour, sugar and salt and give it a quick whirl to mix. Add chopped cubes of cold butter and process until it roughly resembles breadcrumbs. Add the yolks and process until the dough comes together.
  2. Pat dough together into a round disk and wrap well in clingfilm (you might need a little sprinkle of flour if dough gets too soft or warm). Refrigerate until ready to use or until well chilled.
  3. Lightly grease a 20cm loose-bottomed fluted tart tin. Roll pastry between two sheets of non-stick baking paper to a circle roughly 25-26cm in diameter and about 3mm thick.
  4. Wrap dough around the rolling pin removing the baking paper from the bottom as you do so. Line the tin and tuck in the pastry into the sides and bottom. Remove the top sheet and run the rolling pin over the top of the tin to cut off the excess.
  5. Use excess dough to patch up any holes or flaws. If the dough gets too warm and soft, refrigerate for 5-10 minutes to firm up.
  6. Chill pastry for at least an hour.
  7. Preheat oven to 180°C. Scrunch up a sheet of baking paper and lay on top of the tart shell. Fill with ceramic pie weights and blind bake for 15-20 minutes or until cooked, lightly golden and the bottom is ‘dry’.
  8. Remove the baking paper and weights and bake for another 3-5 minutes until lightly golden. Remove from oven and cool on wire rack.
  9. Note: This is a really buttery pastry so it isn’t exactly summer/humidity friendly. Be sure to refrigerate as soon as the pastry softens too much to make it easier to work with and rest it adequately to prevent shrinkage in the oven. It definitely needs to be rolled between two sheets of baking paper but don’t worry if you mess up a little when lining the tin. You easily can use the pastry to patch up any holes or mistakes.
Citrus and Candy http://www.citrusandcandy.com/
Almond and Grand Marnier Frangipane
Print
Ingredients
  1. Makes more than enough for 2 tarts (you can freeze half of it for next time or use for another recipe)
  2. 150g butter, slightly softened
  3. 150g icing sugar
  4. 150g almond meal
  5. 2 eggs
  6. 1 egg yolk
  7. 20ml Grand Marnier
  8. 1 tsp vanilla extract
  9. 30g plain flour
Instructions
  1. Cream butter and sugar until pale, light and fluffy (at least 5 minutes). Add the almond meal and beat until mixed. Add the eggs, Grand Marnier, vanilla and flour and beat until combined.
  2. Mixture can be refrigerated covered for a couple of days or frozen. Allow the mixture to come to room temperature to soften before adding to pastry case.
  3. Spoon enough frangipane into your cooled shortbread pastry case and use an offset spatula to even it out (do not fill more than 0.5 cm below the top of pastry case).
  4. Bake in a preheated 180°C oven for around 15 minutes until frangipane is puffed, cooked through and lightly golden (it’s ready when the centre springs back).
  5. Remove tart and cool on wire rack.
  6. Brush the surface of the warm tart with some warmed apricot jam then shower with sifted icing sugar. Allow to cool completely.
  7. Tart is best served on the day but can be stored for a short time in an airtight container.
Citrus and Candy http://www.citrusandcandy.com/
Vanilla and Honey Glazed Nectarines
Print
Ingredients
  1. About 4 yellow nectarines (or plums or peaches), ripe but slightly firm
  2. 100ml freshly squeezed orange juice, strained
  3. 1 Tbl of honey
  4. 1-2 Tbl caster sugar
  5. 1 small vanilla bean, seeds scraped (reserve pod for another use or add it to salt or sugar)
Instructions
  1. If you wish to peel your nectarines, bring a pot of water to a boil (enough to cover the fruits). Meanwhile set aside a large bowl of iced water. With a paring knife, score the bottom of the nectarines with a small cross.
  2. When the water has boiled, turn off the heat and add the fruits making sure it’s submerged. Blanch for about 40 seconds (depends on how ripe it is).
  3. Remove with slotted spoon and immediately plunge in bowl of ice water and leave for about 20 seconds to stop it from cooking. Remove the loosened skins, remove the stone and cut into thick wedges.
  4. In a pan over medium heat, bring the juice, honey and sugar to a simmer and cook until reduced by half or until it’s a syrup consistency. Stir through the vanilla seeds.
  5. Add the cut fruit and cook, stirring occasionally for a couple of minutes until warmed through.
  6. Serve with the tart with extra nectarine syrup and a dollop of double cream.
Citrus and Candy http://www.citrusandcandy.com/

Almond Frangipane Tart

Almond Frangipane Tart

{ 34 comments… read them below or add one }

Lidia July 27, 2015 at 03:07

I tried right now, it’s an absolutely delicious receipt. I put the nectarines and added some black cherry glazed in bourbon vanilly and maple sirup….

Reply

Bel May 11, 2014 at 17:13

This was delish! I also used the pastry for an apple pie which was amazing!

Reply

Citrus and Candy May 11, 2014 at 21:06

Oh yum! An apple pie with this pastry would be amazing. Could def do with a slice + ice cream right about now :)

Reply

Amy March 8, 2013 at 13:58

Hi, your recipe looks awesome. Would this work with caramelised apples instead of the nectarines on top?

Reply

Citrus and Candy March 8, 2013 at 17:56

Hi Amy, absolutely you can replace the nectarines with any fruits you like, fresh or caramelised :)

Reply

Maegan87 February 11, 2012 at 00:17

This looks an awesome recipe and perfect for a family day!

Reply

gabby January 31, 2012 at 02:51

The recipe is so mouth watering, especially the peace and apple pie. My stomach is looking craving for it now!

Reply

Akishya January 30, 2012 at 15:30

It looks so amazing and delicious and the photography is very artistic. I will definitely try this recipe one day. Thanks for sharing this mouthwatering post and job well done.

Reply

Melissa034 January 27, 2012 at 04:57

Wow! Everything looks so yummy more especially this frangipane tarts! I will do this on weekend. My kids will surely love this as much as I would!

Reply

Rita (mademoiselle délicieuse) January 12, 2012 at 16:03

Frangipane is the stuff of my dessert dreams!

Now, care to share what happened to Mr Snowy?

Reply

Janine January 11, 2012 at 12:34

4 times – really?! I thought me making tarts 3 days in a row was bad but this sure looks good enough to make 4 times! Now, if only I can get my hands on nectarines somewhere…

Reply

Lucy January 10, 2012 at 05:14

This looks utterly delicious – I can never resist anything almondy! Love the vanilla honey peaches for the top as well, so pretty.

Reply

Lisa January 9, 2012 at 17:27

I’m totally making this! Everything about it sounds wonderful and your photos are just gorgeous.

Reply

Food Wine Sleep January 9, 2012 at 16:28

Hmmm this looks fab…I love almonds. 4 times in 10 days it must be good!!

Great photos too.

Reply

Peter G | Souvlaki For The Soul January 9, 2012 at 10:37

I love frangipane but don’t like “marzipan”…does that make sense. Mmmm…that you flavoured it with Grand Marnier…everything sounds and looks so good! A wonderful creation Karen.

Reply

Christina @ The Hungry Australian January 8, 2012 at 22:51

Love the new site design, btw! It puts the focus right on your gorgeous pics :D

Reply

Christina @ The Hungry Australian January 8, 2012 at 22:49

This looks absolutely stunning – your food and photos just keeping getting better and better, Karen.

DROOL!

Reply

Anita Nervosa January 8, 2012 at 22:19

ooh! i’d love to try this one with the peaches i have growing in the backyard! :)

Reply

Angie January 8, 2012 at 20:30

Happy New Year Karen!
Mmm love frangipan tarts! Sometimes the best things we make seem to be on the whim ;)

Reply

Kathleen January 8, 2012 at 14:26

Good Freaking Gawd, that is the most wonderful sounding tart!! I adore your ingredients (shame to admit it, but it’s true I am an almond O’Holic! Can’t believe you made this 4 times in 10 days, oh wait….we are dealing with almonds. I totally believe you and can’t wait to make this. Thanks ever so much.
Kathleen

Reply

Amelia January 8, 2012 at 04:48

it looks so good :) making me hungry

Reply

Amrita January 7, 2012 at 21:42

A timeless classic…and it looks absolutely gorgeous!

Reply

beti January 7, 2012 at 17:44

I can’t believe how good it looks, as always your presentation is beautiful

Reply

Hotly Spiced January 6, 2012 at 21:09

What a fantastic recipe and how beautiful are your images! Congrats! I love the look of your tart and I will definitely be giving your recipe a try. I’ve been looking for something exactly like this to take to BBQ dinners and picnics on the beach etc.

Reply

Laura January 6, 2012 at 20:55

Just as I was hoping to find some more nectarine recipes – this pops up! thank you, perfection.
they are so beautiful this summer in Sydney.

Reply

Sylvia @ My Lovely Bites January 6, 2012 at 14:28

This tart looks so delicious! I have a crush with your blog, really, such beautiful photography and recipes *-*

Reply

Citrus and Candy January 6, 2012 at 14:42

*blush* thanks so much Sylvia! :D

Reply

Ayana January 6, 2012 at 14:24

I love the new look – especially the colour!
I’m also not a fan of fake almond flavours but wow 4 times in 10 days you have me convinced… I will have to try this!

Reply

Jacq January 6, 2012 at 14:06

Love the new look Karen! I love stone fruit and sweetened with a little honey and vanilla makes them even tastier!

Reply

Phuoc'n Delicious January 6, 2012 at 13:55

Yum! Love the addition of fresh fruit to this tart

Reply

mel @ crunchytiger January 6, 2012 at 13:50

This looks amazing! I love frangipane but have never thought of making it myself… must try this recipe one day.

Beautiful photos too! That photo of the stone fruits has such beautiful colours!

Reply

Steph January 6, 2012 at 10:04

Mmm I love the sound of the honey glazed nectarines with a super short, buttery pastry. Nectarines are so good at the moment too!

Reply

Helene @ Homebound January 6, 2012 at 09:11

OH MY GOODNESS, i’m in love with your almond frangipane tart. can it get any better? and gorgous photos, thanks for this mouthwatering post, i will pin it to my pinterest board in a sec. xo

Reply

Tina @ bitemeshowme January 6, 2012 at 08:12

IF you made it so many times in a span of 10 days, it surely has to be that good. Have to have a go at this one! =)

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: