Nectarine Almond Frangipane Tart Recipe

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Nectarine Almond Frangipane Tart
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Ingredients
19
Count
Nutrition
424
Calories
Total time
30720
Minutes
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Ingredients:

Directions:

  1. Make dough: Put oven rack in middle position and preheat to 375°F.
  2. Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.
  3. Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.
  4. Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes.
  5. Lightly prick tart shell all over with a fork, then line with foil and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. Leave oven on.
  6. Make filling: Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt.
  7. Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
  8. Spread frangipane filling evenly in tart shell. Stand nectarine wedges, skin sides down, decoratively in filling, being careful not to push too far into filling.
  9. Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
  10. Make glaze: Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).
  11. Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours.
  12. Cooks' notes: · Pears, without almond crunch, can be roasted 1 day ahead and cooled completely, then chilled, covered (pears may discolor slightly). Reheat in a preheated 350°F oven, basting once with pan juices, 10 minutes. · Almond crunch can be made 4 days ahead and kept in an airtight container at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 423.77 Kcal (1774 kJ)
Calories from fat 208.74 Kcal
% Daily Value*
Total Fat 23.19g 36%
Cholesterol 126.37mg 42%
Sodium 331.05mg 14%
Potassium 290.1mg 6%
Total Carbs 46.87g 16%
Sugars 25.94g 104%
Dietary Fiber 3.39g 14%
Protein 8.52g 17%
Vitamin C 9.5mg 16%
Vitamin A 0.2mg 5%
Iron 1.3mg 7%
Calcium 74.3mg 7%
Amount Per 100 g
Calories 232.63 Kcal (974 kJ)
Calories from fat 114.59 Kcal
% Daily Value*
Total Fat 12.73g 36%
Cholesterol 69.37mg 42%
Sodium 181.73mg 14%
Potassium 159.25mg 6%
Total Carbs 25.73g 16%
Sugars 14.24g 104%
Dietary Fiber 1.86g 14%
Protein 4.68g 17%
Vitamin C 5.2mg 16%
Vitamin A 0.1mg 5%
Iron 0.7mg 7%
Calcium 40.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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