Nectarine Frangipan

• Serves 6
• For the crust
  Line the base and spray a 26cm loose bottomed tart tin

Method

1. Pre Heat oven to 190° C
2. Grease a 28 cm spring form tart pan

To make the crust:

1. In a large mixing bowl add the softened butter and sugar.
2. Cream the butter and sugar until till light and fluffy, add the eggs one at a time until well incorporated.
3. Add the salt and flour and mix well.
4. Spoon the dough onto the base of the prepared tart pan and press it onto the bottom and up the sides of the pan and make sure that it is level and even.
5. Prick the base with a fork and bake blind at 190C for approximately 14 minutes.

The Crust

1. Prepare the almond filling whilst the crust bakes.
2. In a large mixing bowl, cream the butter with the sugar together till light and fluffy.
3. Add the eggs, almond flour and almond extract.
4. When the crust is cooled, spread evenly with cherry jam, arrange the peaches over the jam.
5. Spoon the almond filling on top of the preserve, level gently with a spatula or the back of a spoon.
6. Scatter the almonds over the top and bake at 180 deg. C for 25 to 30 minutes or until golden brown at the edges and set in the middle.
7. Let the tart cool down before unmoulding.
8. Sprinkle with icing sugar before serving.
9. Serve with fresh cream, mascarpone or thick Greek yogurt.

Honeyed Nectarine Filling

• 3 Nectarines
• 2 Tbsp honey
• 20g salted butter
• ½ tsp ground cardamom
• ½ tsp ground cinnamon

Method

1. Peel the nectarines thinly and cut into blocks.
2. Place the honey, honey butter and spices into a small saucepan and heat.
3. Once it starts to foam, stir in the netarines and cook for 3 minutes.
4. Remove from the heat and cool before using them.