Frangipane and nectarines tart
By: sunflowers8
Published: Saturday, June 11, 2011 - 6:16am

Ingredients




What does it take for the pastry
350 grams of flour Molino Spadoni
250 grams cold butter
125 grams icing sugar
2 egg yolks
a pinch of salt
What is necessary for the filling
100 grams blanched almonds Noberasco
70 grams of sugar cane Grand Cru Malawi Waves of Sugar
60 grams butter, softened
1 large egg
2 nectarines

Preparation

1 For the pastry: put all ingredients in a blender and activates the blades until you get a ball. 2 Put the dough in the refrigerator for at least half an hour, then stretch the pastry with a rolling pin to half a centimeter thick helping with a little flour, Place it gently in the mold so that it adheres well into the grooves, remove the excess dough by running a rolling pin over the mold. 3 Put the mold in the refrigerator, just in time to prepare the filling, using the scraps of dough to form cookies. 4 Preheat oven to 180°C. 5 Chop the almonds until they become coarse crumbs, I used the Swizzz Cut, then transfer the almonds in food processor and add the sugar, butter and egg and you start to obtain a homogeneous mixture. 6 Wash and dry the nectarines and cut into thick slices. 7 Extract the cream with the pastry from the refrigerator and add the almond filling leveling them well and have nectarines with the skin facing up true. 8 Bake for about 30 minutes or until the filling does not take a look of sea bream. 9 Leave the tart to cool in pan on a wire rack.