Ingredients
The following ingredients have 8 Servings
- 2 nectarines, sliced
- 200g salted butter
- 200g golden caster sugar
- 4 eggs
- 75g plain flour
- 200g ground almonds
- 250g plain flour
- 125g unsalted butter, cubed
- a small bunch lemon thyme, leaves picked
- a pinch sea salt
- natural yogurt
Instruction
- To make the frangipane, put the butter in a small pan and cook over a medium heat, whisking all the time, until the butter browns and smells nutty, then pour into a heatproof bowl and chill, stirring regularly, for around 1 hour, or until the consistency of soft butter.
- To make the pastry, put the flour, butter, lemon thyme leaves and salt into a food processor and pulse a few times until breadcrumb texture.
- Add 1 tbsp of ice cold water and blitz again, then add more water 1 tsp at a time until the mixture starts to come together.
- Gently work into a ball and chill for 20 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a pound coin, line a 22cm tart tin and prick the base all over with a fork.
- Line this with baking paper, fill with baking beans and blind bake for 20 minutes.
- Remove the beans and baking paper and put back in the oven for another 10 minutes. Remove from the oven, cool and reduce the oven temperature to 180C/fan 160C/gas 4.
- Using a hand-whisk, mix the brown butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, whisking well in between.
- Stir in the flour and ground almonds, spoon into the pastry case and smooth the top. Arrange the nectarines on top, fanning out the slices.
- Put on a baking sheet and bake in the oven for 35-40 minutes until well-risen and lightly brown.
- Cool for 10 minutes, then remove from the tin and put on a wire rack.
- At this stage you could allow the tart to cool completely and then put it back into the tart case, cover and freeze. Defrost overnight and then reheat at 180C/fan 160C/gas 4 for 15-20 minutes, until piping hot.
- Serve the tart warm, with yogurt.
