NECTARINE BLUEBERRY TART FREE

Their ripening dates are dependent on the specific variety, and both colors have early, mid, and late-season varieties available.

The tart will firm up as it cools, making it a perfect dessert to take on a picnic.Both yellow and white nectarines are in-season at the same time. Transfer to a wire rack to cool for around 10 minutes if serving warm with vanilla ice cream, or leave to go completely cold. The tart will expand and spread out a little as it bakes and the frangipane filling will puff up and around the fruit. Place the tart, still on the parchment or liner, onto a large baking sheet and bake in the oven for around 45 minutes, or until the crust is a deep golden colour and the frangipane filling is cooked through. Then chill the tart until the whole thing has firmed up – around 30 minutes – 1 hour. The centre of the tart will remain exposed.īrush the outside of the crust with the egg mixture and sprinkle the Demerara/turbinado sugar generously to coat. Leaving any extra juices behind in the bowl, pile the fruit (or very artistically arrange) on top of the frangipane, still leaving the border behind.īrush the dough border with the egg wash and fold the crust up and over the filling, pleating and gently pressing down to seal the crust in place. Scrape the frangipane into the centre of the dough and smooth out with the back of the spoon, or an off-set spatula, leaving a good 2 inch border all the way around. To assemble the tart, roll out the dough into a large circle on a lightly floured piece of parchment, or non-stick liner to a thickness of around a £1 coin. Everything was very juicy, so I didn’t need any extra liquid, but a squeeze of orange could be added at this stage too.

I placed the nectarines, blueberries, four, salt and vanilla into a bowl and tossed gently until everything was coated. I cheated and stuck it in the freezer while I prepared the fruit.įor the fruit filling, my nectarines were super sweet, so they didn’t need too much sugar, but if you find yourself with rather tart fruit, then you can add a little more sugar. Then beat in the egg, almond extract and flour until smooth. Turn out the dough, form into a circle, wrap in cling film and leave to chill for 30 minutes.įor the frangipane, use a hand mixer or stand mixer fitted with the paddle attachment and beat the almonds, butter, zest and salt together until light and fluffy.

Add the iced water 1tbs at a time, while pulsing, until it just comes together.

Place the flour, sugar, salt and butter into a food processor and pulse until the butter is the size of peas.

NECTARINE BLUEBERRY TART FREE

I love making free form pies like this as they are so easy and the crust is so forgiving! It doesn’t have to be perfect this is a lovely rustic and home-made tart, the perfect dessert on a hot summer day.ġ70g butter, cut into cubes and refrigeratedĥ0g soft brown sugar – you might want to use more if your fruit is not overly sweetġ egg, beaten with a little milk to make a washĭemerara/Turbinado sugar for sprinkling – about 2tbs The frangipane cream on the base of the fruit plumps up as it bakes in the oven, so as the tart expands, you can see little bits of the delicious almond mixture peeping up through all the juicy fruit. These nectarines were so fresh, sweet and juicy, they were almost too good to use in this tart – almost! Any stone fruit and berries would work in this, but nectarines are my favourite summer fruit and work really well together with the blueberries. A tender, flaky crust, filled with frangipane, fresh nectarines and blueberries.

Nectarine blueberry tart