Nectarine, frangipane & cardamom tart

Name: Nectarine, frangipane & cardamom tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 100 g caster sugar; 50 g unsalted butter, softened; 1 egg, beaten; 50 g ground almonds; 1 tbsp plain flour; 15 cardamom pods, seeds coarsely ground; 3 nectarines; ½ lemon, juice; 320 g sheet ready-rolled all-butter puff pastry; Cream, crème fraîche or vanilla ice cream, to serve

Almonds are a great pairing with all kinds of summer stone fruit, whether it’s nectarines, cherries or plums. Cardamom adds a wonderfully fragrant note, taking things in a subtly different direction in Lucas Hollweg's recipe.

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Vegetarian

Serves6
CourseDessert
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins
Pluscooling

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100g caster sugar
50g unsalted butter, softened
1 egg, beaten
50g ground almonds
1 tbsp plain flour
15 cardamom pods, seeds coarsely ground
3 nectarines
½ lemon, juice
320g sheet ready-rolled all-butter puff pastry
Cream, crème fraîche or vanilla ice cream, to serve

Preheat the oven to 200ºC, gas mark 6, and put a baking sheet in to warm up. Using an electric hand mixer, beat together 50g sugar, the butter and a pinch of salt until pale and fluffy. Gradually beat in half the egg until well combined, then mix in the ground almonds, flour and half the cardamom. Set aside.
Cut the nectarines in half and prise out the stones. Cut each half into 4-6 slices and put in a bowl. Toss gently with the lemon juice and 45g caster sugar; set aside. Cut a circle about 23cm in diameter from the puff pastry sheet (use the full width of the sheet). Lift the pastry onto a square of baking parchment cut to tit your baking sheet (chill or freeze the trimmings for another time).
Spread the almond mixture evenly over the centre of the pastry, leaving a border of about 2cm. Arrange the nectarine slices on top in concentric circles. Fold the edges of the pastry around the edge of the fruit, pushing it in around the contours. Brush the pastry with the remaining egg and sprinkle both the pastry and the fruit with the remaining 5g sugar. Scatter the fruit with the remaining cardamom.
Lift the tart on its paper onto the preheated baking sheet. Bake for 35-40 minutes until the frangipane is just set and the pastry is golden brown. Leave to cool completely before slicing. Serve with cream, crème fraîche or vanilla ice cream, if liked.

Typical values per serving when made using specific products in recipe