Nectarine Frangipane Tart Food

NECTARINE FRANGIPANE TART

Steps:

• 1. Place the plain flour into a large mixing bowl, dice the butter and add to the flour, use fingers to mix the flour and butter together until it resembles breadcrumbs. Add the egg and mix until combined then flatten into a 2½cm-thick disc. Wrap and place into the fridge for at least half an hour. 2. Dice the butter and place in a mixing bowl with the brown sugar and vanilla then mix until combined. Add the eggs one at a time, letting the mixture come together before adding the next. When combined add the orange zest and juice along with the Grand Marnier then follow with the cinnamon, plain flour and almond meal. Continue to stir until combined. 3. Place the pastry between two sheets of baking paper and roll out until 3-4mm thick and place into a 24cm tart dish (preferably with a removable base). Trim the edges then use a fork to dock the pastry evenly around the base. 4. Cut the nectarines in half then twist to separate them. Remove the seed and cut each half into 6-8 wedges and set aside. 5. Heat the jam and water over a medium-high heat until it has all dissolved together. Brush the base of the tart until just covered then add the filling. Retain the remaining jam mix for later. 6. Place the nectarines on top of the filling then place the tart onto a universal tray (or regular baking tray) on level 1 of the oven. Select Circotherm Intensive at 180C (in a NEFF oven, and also 180C in a regular oven) and cook for 40 minutes. When cooked remove from the oven, then reheat the jam mix and brush over the top of the tart. Let cool for at least an hour before serving.

NECTARINE ALMOND FRANGIPANE TART

Steps:

• Make dough:
• Put oven rack in middle position and preheat to 375°F.
• 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.
• 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.
• 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.
• 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.
• 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.
• Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
• 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.
• Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
• 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).
• 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.