Almond Nectarine Tart
Ingredients
- 1/2-17 oz package frozen puff pastry sheets
- 2 eggs, well beaten
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/3 cup sugar
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 3 large nectarines
- 3 tablespoons apricot preserves
Pure Almond Paste and fresh nectarines partner for a great summer dessert.
Time
30 minutes to assemble
30 minutes to bake
Total time: 60 minutes
30 minutes to bake
Total time: 60 minutes
Yield
9 X 11 inch tart, 12 servings
Ingredients
- 1/2-17 oz package frozen puff pastry sheets
- 2 eggs, well beaten
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/3 cup sugar
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 3 large nectarines
- 3 tablespoons apricot preserves
Directions
- Thaw one pastry sheet at room temperature for 30 minutes. Preheat oven to 400°F.
- Carefully unfold pastry onto a lightly floured counter. With a flour-dusted rolling pin, roll out to a 10 X 12 inch rectangle. Trim uneven edges.
- Cut 1/2 inch strips from all sides, and set aside. Transfer tart base to an ungreased or parchment-lined cookie sheet.
- Lightly brush tart base with some of the beaten egg.
- Lay the reserved strips along edges, brushing corners with a bit of beaten egg to secure. Brush tops with egg, reserving rest of egg for filling. Trim ends and prick tart bottom (not edges) with fork.
- Add Almond Paste (grated using large hole side of a box grater), sugar, remaining egg, and butter to mixing bowl. Beat on high until smooth. Some small flecks of almond paste will remain. Mix in flour.
- Spread one half of filling (3/4 cup) on tart, being careful not to overflow onto edges.
- Cut nectarines into slices about 1/4 inch. Lay on top of filling, making 3 rows.
- Bake for 20 minutes. Turn heat down to 350°F and bake an additional 10 minutes. Remove pan to wire rack. Melt preserves in microwave or saucepan and brush onto tart.
- Cool and serve.
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