Grilled nectarine and rosemary frangipane tart
16th July 2015

Grilled nectarine and rosemary frangipane tart

By Lauren Photography by Kate
 

I first made this recipe in late summer, as part of an experiment using indirect cooking on the grill (BBQ).  I used a terracotta saucer as a pie dish which really worked a treat, crisping up the pastry perfectly.  Searing the nectarines caramelises them slightly, bringing out their natural sweetness.

Since we are now in the depths of a Southern winter, I made this again last night indoors, baking at 180 °C and swapping out the nectarines for very finely sliced persimmons layered over the top of the frangipane filling.  A great winter twist!

Whichever fruit you choose, the addition a little finely chopped rosemary to the frangipane filling adds a great savoury note.  And as always, good quality store-bought short crust pastry works great if you’re in a hurry – simply blind bake and chill as below.

 

Ingredients

  • Pastry
  • 65g butter
  • 50g icing sugar
  • 130g flour
  • 1 egg yolk
  • 2 tbsp water
  • Filling
  • 125g butter
  • 125g caster sugar
  • 1 egg
  • 2 tsp finely chopped fresh rosemary
  • Finely grated zest ½ an orange
  • 140g ground almonds
  • 1 tbsp flour
  • 4 nectarines, halved and lightly charred (cut side down) on the grill

    Method

    • Pastry
    • 1. Blend the very cold butter with the icing sugar and flour in a food processor.
    • 2. In a separate bowl beat the egg yolk with the water.
    • 3. Slowly pulse the egg yolk mixture into the butter and flour mixture. Mix until it just comes together, then turn out onto a floured surface and knead a little to form a ball.
    • 4. Wrap in cling film and chill in the fridge for at least 30 minutes. Once chilled, preheat grill to roughly 180°C by turning burners onto medium-high and keeping hood closed.
    • 5. Roll pastry out to approximately 3mm thick and use to line a 26cm terracotta pot base. Chill in the freezer for 5 minutes.
    • 6. Place on the grill, away from lit burners. Turn burners to med-low, close hood and blind bake for approximately 15 minutes. Remove from the grill, and chill.
    • Filling
    • 1. Cream butter and sugar, add egg and then fold through chopped rosemary, orange zest, ground almonds and flour.
    • 2. Fill tart shell, smoothing out to an even thickness.
    • 3. Press grilled nectarine halves into frangipane, skin side up.
    • 4. Place on the grill, away from lit burners. With burners set to med-low, close hood and bake for approximately 30 minutes, until filling is set and pastry golden.
       
       

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