Dessert
Cherry and Nectarine Frangipane Tart with Cherry Syrup
23cm spring base flan tin
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
Shortcrust Pastry
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In a food processor put the plain flour and butter and pulse until breadcrumb texture. Or do this by hand in a bowl.
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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.
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Roll out the pastry and lay over the flan tin. Put baking paper over the top and fill with baking beans or rice.
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Blind bake in oven gas mark 6 / 180C, until the pastry base is cooked and not soggy, 15 minutes approx.
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Remove from oven
Frangipane
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Put all the ingredients in a food processor and whizz until combined or do by hand using a wooden spoon and mixing.
Syrup
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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.
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Remove fruit and continue simmering syrup mixture until its like golden syrup and coats the back of a spoon.
Assemble Tart
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Place the frangipane in the tart case and spread evenly.
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Distribute the fruit over the top of the frangipane gently pushing in so its partially submerged.
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Sprinkle over flaked almonds and a little castor sugar.
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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.