Dessert

Cherry and Nectarine Frangipane Tart with Cherry Syrup

23cm spring base flan tin

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Ceramic baking beads or rice

 

Shortcrust pastry

250g plain flour

125g butter

2 tablespoon cold water

(or one roll fresh ready made, just roll it a little thinner before use)

 

Frangipane

100gm unsalted butter

100gm castor sugar

2 eggs

100g almond ground

½ tsp almond essence

Zest of 1 lemon (keep the lemon - we need the juice for the syrup)

 

Syrup

125 ml cherry syrup or cherry liqueur or brandy

125ml water

Juice of 1 lemon

75gm castor sugar

 

2 x nectarines segmented into approx. 8 -10 slices

*120gm (approx.) cherries destoned

Flaked almonds (optional for decoration)

 

METHOD

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Shortcrust Pastry

1. In a food processor put the plain flour and butter and pulse until breadcrumb texture. Or do this by hand in a bowl.                       

2. Add water 1 tablespoon at time and pulse until a smooth ball of pastry appears. If doing by hand be careful not to overwork pastry as it can become tough.                                                          

3. Roll out the pastry and lay over the flan tin. Put baking paper over the top and fill with baking beans or rice.                                     

4. Blind bake in oven gas mark 6 / 180C, until the pastry base is cooked and not soggy, 15 minutes approx.                                 

5. Remove from oven

 

Frangipane

1. Put all the ingredients in a food processor and whizz until combined or do by hand using a wooden spoon and mixing.                          

Syrup

1. Combine all the ingredients in a small saucepan and simmer add the nectarines and cook in syrup until tender but not falling apart times can differ on this depending on ripeness of the the fruit.           

2. Remove fruit and continue simmering syrup mixture until its like golden syrup and coats the back of a spoon.

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Assemble Tart

1. Place the frangipane in the tart case and spread evenly.                                         

2. Distribute the fruit over the top of the frangipane gently pushing in so its partially submerged.                                                        

3. Sprinkle over flaked almonds and a little castor sugar.                                                    

4. Return to oven Gas Mark 6 / 180C for 20 minutes until tart is set and golden brown

 

Remove and leave until warm, serve with a little syrup and scoop of good ice cream

 

Jane says... I love frangipane tart and the addition of peaches and cherries make it so summery.  It’s a quick easy pud that can easily be made in advance and reheated.  I love to serve it with the warm syrup and a good ice cream.

JANE'S TIP:

I have a cherry depipper but you can get an empty wine bottle and a straw. Put the cherry in the top of the wine bottle and push with a straw the pip should go into the bottle and the cherry stay on the top. Or a good jar of cherries can be used instead.