Cherry and Nectarine Frangipane Tart with Cherry Syrup
23cm spring base flan tin
Ceramic baking beads or rice
250g plain flour
2 tablespoon cold water
(or one roll fresh ready made, just roll it a little thinner before use)
100gm unsalted butter
100gm castor sugar
100g almond ground
½ tsp almond essence
Zest of 1 lemon (keep the lemon - we need the juice for the syrup)
125 ml cherry syrup or cherry liqueur or brandy
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)
In a food processor put the plain flour and butter and pulse until breadcrumb texture. Or do this by hand in a bowl.
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.
Roll out the pastry and lay over the flan tin. Put baking paper over the top and fill with baking beans or rice.
Blind bake in oven gas mark 6 / 180C, until the pastry base is cooked and not soggy, 15 minutes approx.
Remove from oven
Put all the ingredients in a food processor and whizz until combined or do by hand using a wooden spoon and mixing.
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.
Remove fruit and continue simmering syrup mixture until its like golden syrup and coats the back of a spoon.
Place the frangipane in the tart case and spread evenly.
Distribute the fruit over the top of the frangipane gently pushing in so its partially submerged.
Sprinkle over flaked almonds and a little castor sugar.
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.
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.