Tartelette (Featured)

Poached Nectarine and Frangipane With Graham and Almond Flour Crust

If you haven’t made frangipane yet, this is your sign. It’s my new favourite almond cake-like confection.

Recipe yields for 25” tart dish

or 12 individual 2” tartelettes.

Crust

3/4 cups graham cracker crumb

1/2 cup almond flour

1/3 cup, melted butter

Mix, press on bottom of pie pan.

Blind bake at 350°C for 7-8 minutes for 25” pan or 5-6 minutes for 2” tartelettes. Use parchment paper or dried beans on top of crust for blind bake.

Filling

8 tbsp, 4oz softened unsalted butter

1/2 cup white sugar

1 tbsp brown sugar

1 cup almond flour

1 tbsp flour

3 eggs

1 tsp vanilla bean or extract

1/2 tsp lemon or orange zest

Using the paddle attachment on your mixer, combine butter and sugars on medium speed until creamy.

Reduce speed to low, alternately adding almond flour, regular flour and eggs. Do not overmix.

Add vanilla and orange zest.

Add frangipane filling, 3/4 full, to par-baked and cooled crust.

Poached Nectarines

Slice 2 nectarines to 1/2 inch thickness using mandoline or sharp knife.

Heat 3 cups of water, 1 cup of sugar, cinnamon, clove, oregano, vanilla bean pod and orange peel until sugar dissolves.

Add sliced nectarines and turn off heat.

Let sit for 5 minutes and strain. Set aside, covered in plastic wrap.

Bake at 350°C for 35-40 minutes for 25” pie

or 20-25 minutes for 2” tartelettes.

Let cool and enjoy the light and sumptuous frangipane filling, complex poached nectarine with a light crumb crust that will delight with certainty.