Frangipane and nectarines tart

Photo: sunflowers8

Ingredients

What does it take for the pastry

350 grams of flour Molino Spadoni

250 grams cold butter

125 grams icing sugar

2 egg yolks

a pinch of salt

What is necessary for the filling

100 grams blanched almonds Noberasco

70 grams of sugar cane Grand Cru Malawi Waves of Sugar

60 grams butter, softened

1 large egg

2 nectarines

Preparation

For the pastry: put all ingredients in a blender and activates the blades until you get a ball.

Put the dough in the refrigerator for at least half an hour, then stretch the pastry with a rolling pin to half a centimeter thick helping with a little flour, Place it gently in the mold so that it adheres well into the grooves, remove the excess dough by running a rolling pin over the mold.

Put the mold in the refrigerator, just in time to prepare the filling, using the scraps of dough to form cookies.

Preheat oven to 180°C.

Chop the almonds until they become coarse crumbs, I used the Swizzz Cut, then transfer the almonds in food processor and add the sugar, butter and egg and you start to obtain a homogeneous mixture.

Wash and dry the nectarines and cut into thick slices.

Extract the cream with the pastry from the refrigerator and add the almond filling leveling them well and have nectarines with the skin facing up true.

Bake for about 30 minutes or until the filling does not take a look of sea bream.

Leave the tart to cool in pan on a wire rack.