You really can’t go past a frangipane fruit tart and unlike other more liquid based tarts it keeps really well for a good few days if you can go that long without polishing it off. Substitute berries, apples, figs, pears of other stonefruit for the nectarines. You can also brush baked pastry case with warm jam or top with flaked almonds for last ten minutes of cooking time.
1 short crust tart case baked blind and cooled (make your own or use store bought pastry)
3 nectarines sliced into sixths
120g unsalted butter
150g caster sugar
100g almond meal (make your own by processing blanched almonds or use store brought)
100g pecan meal (process 100g pecans in a food processor until texture is fairly fine)
Grated zest of 1 lemon
3 tbspns brandy or rum
Preheat oven to 180C
Cream butter and sugar in a food processor or mixmaster. Add almond and pecan meal, eggs and brandy or rum. Process or mix well.
Spoon frangipane mixture into a tart case. Arrange fruit over frangipane mixture and press in slightly.
Bake tart for 35-45 minutes (check after 20 minutes if tart is starting to brown too quickly cover with foil) until top is browned.
Remove from heat and allow to cool before eating.