Italian nectarine and almond tart
- Published: 28 Jul 23
- Updated: 25 Mar 24
This golden nectarine and almond tart from food writer Ursula Ferrigno makes a perfect summer dessert. “A heavenly combination of flavours. Please experiment with other fruits in season – figs work well, as do raspberries and plums. This recipe relies on my mother’s perfect, obedient and fail-safe Italian pastry: pasta frolla,” says Ursula.
Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20)
Browse more make-ahead summer desserts.
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Serves 6-8
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Hands-on time 20 min, plus 40 min chilling. Oven time 45 min
Ingredients
For the pasta frolla (sweet pastry)
- 250g ‘00’ flour, plus extra to dust
- 75g icing sugar
- 125g unsalted butter
- 1 large free-range egg
- 2-3 drops vanilla extract
- Finely grated zest 1 unwaxed lemon
For the filling
- 150g unsalted butter, softened
- 150g golden caster sugar
- 3 large free-range eggs
- 75g ground almonds
- Finely grated zest 1 unwaxed lemon
- 75g ‘00’ flour
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 6-8 nectarines, stones removed and sliced
- 2 tbsp flaked almonds
- 2 tbsp apricot conserve
Specialist kit
- 23cm loose-bottomed tart tin
Method
- For the pasta frolla, mix all the ingredients together in the bowl of a food processor. Pulse to bring everything together to form a damp but not wet dough. Remove from the bowl, wrap in baking paper and chill in the fridge for at least 30 minutes.
- Meanwhile, make the filling. Mix the butter, sugar, eggs, ground almonds, lemon zest, flour, baking powder and vanilla together until well combined.
- Heat the oven to 180°C fan/gas 6. Roll out 250g of the pastry on a floured surface and use it to line the tart tin. The remaining pastry can be frozen for up to 1 month or wrapped and chilled to use the next day. Chill the lined tart tin the fridge for 10 minutes; this helps prevent the pastry from shrinking.
- After the pastry has been chilled, spoon the filling into the tart tin. Arrange the nectarine slices on top of mixture and scatter the flaked almonds over the top. Bake for 40-45 minutes until the tart has risen and is golden brown.
- Melt the apricot conserve with 1 tablespoon water in a small saucepan. Brush the melted conserve over the top of the tart as a glaze and leave to cool. Cut into slices and serve.
- Recipe from August 2023 Issue
Nutrition
- Calories
- 173cals
- Fat
- 37g (19g saturated)
- Protein
- 12g
- Carbohydrates
- 71g (48g sugars)
- Fibre
- 3.5g
- Salt
- 0.1g
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What an amazing tart, it’s not something I’d usually try but encouraged by delicious. to try the recipe of the month, I gave it a go. A first for me making pastry in a blender always done by hand but thought I’d follow the recipe exactly.
Wow, Wow, Wow – Amazing, the pastry is almost biscuit like & the frangipane is fab & with no almond extract added to the recipe the flavour is delicate & the sweetness of the nectarines was just perfect. This was a stunning dessert or could easily be used for an afternoon tea.
I loved this recipe so much with the leftover pastry (which I’d put in the freezer) I made it again within a week for a dessert with friends but this time I used frozen raspberries & instead of flaked almonds I drizzled white chocolate on top when it was cooled, the sour raspberries were superb against the sweet crisp pastry & frangipane.
This recipe is a keeper & will work so well with many fruits at different times of the year.
Give it a go you won’t be diappointed
A gorgeous dessert with delicious pastry! First time making this pastry and it was very sticky so I decided to just press it into the tart case which worked perfectly. I did have to use more than the 250g suggested. It isn’t baked blind but still came out nice and crisp on the bottom and the filling was light and flavoursome with the addition of lemon zest. I would definitely try this again with another fruit.