Whoooohoooo!! It took a while and caused a bit of headache but it is done!! I have moved away from my old hosting AND we have a brand new design! Do you like it? I hope you do!! Lindsay from Purr Design and yours truly worked hard to make it look pretty and a little less busy then my previous layout. If you go to Cooking in the menu bar on top you get an overview of all the recipe categories and the same applies for travel and photography. I think it is pretty self explanatory but if you think something is illogical or is not working then I would appreciate it if you let me know!
To celebrate the rebirth of my blog I baked a delicious frangipane nectarine tartlet for you to share around. Will you come and join me in the party? I still have a bit of work to do on the site behind the scenes as not all of the recipes are edited and not all featured images are there yet but hey, it will give me something to do for rainy nights so I’m gonna be entertaining myself for a while.
Nectarine frangipane tart with pistachio
Prep Time: 45 mins
Cook Time: 55 mins
Total Time: 1 hr and
A perfect tart to share for a party and to celebrate my new blog design! The amount of pastry used here will make enough for this tart plus a few small ones
- 2.5 cups (310 gr) all purpose flour
- 2 tsp sea salt
- 2 sticks (8 oz) unsalted butter, chilled and cut into 1/4″ cubes
- 3 tbsp ice-cold water or just enough to hold the pastry together
- 125 gr softened butter
- 125 gr icing sugar
- 2,5 ml or 1/2 tsp of almond extract
- 3 eggs
- 125 gr almond flour
- 30 gr all purpose flour
For the topping;
handful of pistachionuts, chopped
- At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
- Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
- Turn out onto a lightly floured surface. Form into a disc, about 1" high, and wrap tightly with plastic wrap.
- Refrigerate for at least 30 minutes or overnight.
- To make the frangipane put the soft butter and the icing sugar in a mixing bowl and mix until creamy and fluffy.
- Add the eggs one by one mixing well in between. The mixture will start to look very curdled but don't worry, it will all work out in the end!
- Add the almond extract and while the machine is turning, add in the flour bit by bit.
- When ready to bake take out your dough from the fridge and put it on a lightly floured surface. Roll the pastry quickly out till thin enough and lift it into whichever form you have prepared. (round,square, little or big) Line it carefully along the sides and remove the excess dough.
- Blind bake your pastry by lining it first with baking paper and then weighing it down with beans or rice. Bake in a preheated oven at 180 C for about 20 minutes. Take out the tins, remove the baking weights and brush your pastry with egg wash. Put it back into the oven and continue baking for another 10 minutes.
- Take out of the oven.
- Put the frangipane into your tarts and smooth the surface. Press the nectarine slices into your frangipane mix in a pretty pattern.
- Sprinkle the pistachio's on top
- Put back into the oven for about 25-30 minutes or until the top is golden brown.
- Take out of the oven and leave to cool for a bit before taking it out of the forms.