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Nectarines, Lavender and French Almonds

July 8th, 2012 | Posted by Ruby in Cakes - (Comments Off on Nectarines, Lavender and French Almonds)

I have been pondering for the past few days what to do with the bowl of nectarines.  Also, for the past few weeks I’ve had a packet of edible lavender sitting on the kitchen table.  While discussing options with Cheriece this morning she suggested a nectarine tart with a frangipane filling and from there I made a small leap to frangipane and lavender.

And it all came together with lavender, almond and vanilla creating a balmy redolence.


Recipe for Nectarine, lavender and frangipane tart


For the shortbread pastry
200 grams all purpose flour
150 grams butter
75 grams almond flour (ground almonds)

150 grams castor sugar
2 Tablespoons edible lavender
1-2 Tablespoons ice water
For the Frangipane
1/2 cup milk
1/2 cup fresh cream
1 vanilla pod
100 grams castor sugar
2 eggs
1 egg yolk
1 teaspoons french almond extract
50 grams almond flour
2 Tablespoons all purpose flour
3 Nectarines
3 Tablespoons peach or nectarine jam
1 teaspoon lavender
For the shortbread pastry
1.  Grease a 8 inch pie dish and dust with flour
1.  Rub the butter into the flour until you have a crumb texture
2.  Mix in the almond flour, sugar and lavender
3.  Add a few drops of water and bring the mixture together into a ball, adding a few drops more water if necessary.
4.  Press the mixture into the pie dish and refrigerate for at least 30 minutes
5.  Then bake in an moderate oven (about 320C) for 15 minutes
6.  Remove from oven and allow to cool
For the Frangipane
1.  Place the milk, cream and vanilla pod in a saucepan and bring to boil, then take off heat and allow to stand for 5 minutes
2.  Whisk the eggs and sugar until creamy, add the almond flour, almond extract and flour to the egg mix and whisk again until smooth
3.  Return the milk and cream to the heat and add the egg mixture stirring continually
4.  When the mixture starts to thicken remove from heat and cool.
To assemble and bake
1.  Slice the Nectarines into 12 slices each
2.  Pour a little of the frangipane mixture into the pastry case
3.  lay the nectarine slices in a circular pattern
4.  Pour the remaining frangipane mix over the top of the nectarines
5.  Bake for 30 minutes until set.
To finish
1.  Heat a little peach or nectarine jam diluting with water to reach a syrup consistency, add the lavender.
2.  Brush the top of the tart with the jam glaze