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  • Sarah L Samuels

Nectarine & Raspberry Frangipani Slice

Updated: Aug 20, 2023


I made some nectarine jam recently and wanted to incorporate it in a frangipani recipe. I decided to make it in an oblong tart tin so it makes it easy to slice and eat! I used some fresh raspberries on the top of the frangipani which go really well with the nectarine jam.


This is a delicious almond tart with a nice thin buttery pastry case which not only looks great but tastes it too!!!




Jump to recipe


Start by making the pastry, you can do this the day before or on the day you want to bake the tart.


Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs.


Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.



Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.



The pastry then needs to be wrapped and placed in the fridge to keep cool for at least 30 minutes.


Next to make the filling put the flour, soft butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.



Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and line the tart tin. I used a 36 x 12cm (14” x 4¾”) Rectangular, fluted edge, tart tin.



Trim the edges.


Spread an even layer of the jam on the base.



Then put the filling on top of jam and level.




Place the raspberries on rows on the top of the frangipani and sprinkle with flaked almonds.



Bake for 35 - 40 minutes until golden brown.



Leave to cool completely on a cooling rack before slicing.



Nectarine & Raspberry Frangipani Slice


Servings: 12

Baking time: 45 - 50 minutes

Sarah’s skill: Medium


Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg


Filling

100g Self Raising Flour

100g Unsalted Butter (room temperature)

100g Caster Sugar

60g Ground Almonds

2 Large Eggs

1/2 tsp Almond Extract

5 tbsp Nectarine Jam

30 Fresh raspberries

2 Tbsp Flaked almonds


Method:


  1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

  2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

  3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

  4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  5. Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.

  6. Line a 36 x 12cm (14” x 4¾”) Rectangular, fluted edge, tart tin with the pastry and spread the jam in a smooth even layer.

  7. Spread the filling on top of the jam and level.

  8. Place the raspberries on the top and sprinkle with flaked almonds.

  9. Bake for 35-40 minutes until golden brown.

  10. Leave to cool completely before slicing.







Sarah's Extra Slice........


I do not blind bake my tart case as the pastry always bakes well without needing to.


My rectangular fluted edge tin measure 36 x 12cm (14” x 4¾”).


You could use peach jam instead of nectarine.


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