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    Raspberry Frangipane Tart with Amaretto Nectarines

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    Raspberry Frangipane Tart with Amaretto Nectarines

    This recipe takes a little time to prepare but is really worth the effort. It makes an elegant dessert and, if there are any leftovers, is wonderful for afternoon tea.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • 375g pack Saxby's Fresh Dessert Shortcrust Pastry
    • 75g butter
    • 75g caster sugar
    • 2 medium eggs
    • 75g ground almonds
    • 150g fresh raspberries
    • 3 nectarines or peaches, halved and stoned
    • 3 tbsp DiSaronno Originale amaretto liqueur
    • 2 tbsp apricot jam, sieved


    1. Preheat the oven to 180°C, gas mark 4. Place a baking sheet in the oven to heat up. Roll out the pastry and use it to line a 20cm flan tin. Cover with clingfilm and rest in the fridge for at least 30 minutes.
    2. In a bowl, beat the butter and sugar together with an electric whisk for about 4 minutes or until pale in colour. Beat in the egg and the almonds until thoroughly combined. Spread the mixture over the pastry base. Scatter with the raspberries and press them gently into the mixture.
    3. Place the tart on the preheated baking sheet and bake for 35-40 minutes, or until the pastry is cooked and golden brown.
    4. Meanwhile, cut each nectarine half into 4 slices. Heat a non-stick griddle pan or frying pan until very hot. Cook the slices on each side until golden brown then remove from the heat, place in a bowl and add the amaretto.
    5. Warm the sieved apricot jam and brush over the tart when it comes out of the oven. Serve warm or cool, with a spoonful of the amaretto nectarines and a dollop of crème fraîche.

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    Cook's tips

    If the tart is browning too quickly, cover lightly with foil.


    Average user rating

    4 stars