When I was younger I had this idea that frangipane tarts are hard work and that only experienced pastry chefs could pull them off. How silly I was. It could not be easier to make and I was so pleased with the end result. The frangipane had a subtle almond flavour, wasn’t overly sweet and worked perfectly with the sweet almost tart nectarines. I also loved how the nectarines go chewy from the time spent in the oven. Just delicious! I decided to serve the frangipane tart with a scoop of vanilla ice cream and fresh raspberries to add more fruitiness. My guests loved it and it’s something I’ll definitely be making more often. Easy and delicious, just the way I like it! Makes 1 x 30cm tart shortcrust pastry300g cake flour200g cold butter, cubed100g icing sugar3 egg yolksfrangipane – nectarine filling150g butter, room temperature150 caster sugar2ml almond essence2 eggs1 egg yolk150g ground almonds50g flour2 large nectarines, sliced into thin wedges vanilla ice cream, to servefresh raspberries, to serve
