Grilled nectarine and rosemary frangipane tart

Photographer: 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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