Blackberry-Nectarine Frangipane Tart
Layered with juicy berries and tangy nectarines, this confection is as stunning as it is tasty. Each indulgent slice is held together in a delicate, crumbly Pâte Sablée and filled with a creamy almond frangipane. With a dessert this bright and beautiful, your summer celebrations are sure to shine!
Blackberry-Nectarine Frangipane Tart
Makes 1 (9-inch) tart
Ingredients
Pâte Sablée (recipe follows)½ cup (113 grams) unsalted butter, room temperature½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature1 cup (96 grams) almond flour2 tablespoons (16 grams) all-purpose flour2 teaspoons (8 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1 gram) almond extract1 medium nectarine (170 grams), halved, pitted, and cut into ½-inch-thick slices½ cup (80 grams) fresh blackberries2 tablespoons (40 grams) apricot jam
Instructions
On a lightly floured surface, roll Pâte Sablée into a 12-inch circle (about ⅛ inch thick). Carefully transfer to a 9-inch fluted round removable-bottom tart pan, lightly pressing into bottom and up sides. Using a paring knife, trim excess dough. Using a fork, evenly dock bottom of dough. Refrigerate until firm, at least 30 minutes.
Preheat oven to 325°F (170°C).
Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake until edges are set, about 15 minutes. Carefully remove parchment and weights. Bake until surface is dry and lightly browned, about 10 minutes more. Let cool completely in pan. Increase oven temperature to 375°F (190°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. With mixer on low speed, gradually add flours, beating until just combined. Beat in vanilla, salt, and almond extract. Spread frangipane into cooled prepared crust. Press nectarine slices and blackberries into frangipane as desired.
Bake until frangipane is set and golden across surface, about 30 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan for at least 10 minutes. Remove from pan, and place on a wire rack.
In a small microwave-safe bowl, heat jam on high in 30-second intervals until soft and fluid. Lightly brush jam onto fruit in tart. Let cool completely before serving. Refrigerate in an airtight container for up to 3 days.
Pâte Sablée
Makes 1 (9-inch) crust
Ingredients
2 cups (250 grams) all-purpose flour½ cup (60 grams) confectioners’ sugar½ teaspoon (1.5 grams) kosher salt½ cup (113 grams) cold unsalted butter, cubed1 large egg (50 grams), lightly beaten
Instructions
In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry cutter or your hands, cut in cold butter until mixture resembles coarse meal. Add egg, and stir until combined. Press firmly with your hands until dough comes together and is fully hydrated, being careful not to knead too much. Shape dough into a flat disk, and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight.
The post Blackberry-Nectarine Frangipane Tart first appeared on Bake from Scratch.