adore the savoury taste of rosemary in desserts which should not be knocked before tried. Whether with apricots (see here) or honeyed pine nuts (see here) it adds a lovely warming flavour if added with a disciplined hand…don’t get to carried away or you’ll be expecting roasted lamb to appear in your ice cream! With an abundance of fresh juicy ripe nectarines in season at the moment, I combined them with the sugary flavours of this frangipane tart and the subtle spike of rosemary. Although sweet, this dessert can handle the sharp honeyed flavours of a lovely Sauterens with acts as the perfect accompaniment to this dish. Washed down with a dainty glass (at my encouragement) was a perfect end to a summer BBQ with friends. Serve with creamy vanilla flecked ice cream, luxurious clotted cream or tart creme fraiche.
- 250g plain flour
- 125g cold cubed butter
- Zest 1 lemon
- 2 ripe nectarines, halved and sliced into wedges
- 1 1/2/ tbsp finely chopped fresh rosemary
- 200g ground almonds
- 200g cubed butter
- 100g caster sugar
- 100g soft light brown sugar
- 3 eggs
- Vanilla extract
- 1 tbsp demerara sugar
- Start with the pastry. Combine the flour, butter and zest in a food processor until the mixture starts to come together. Slowly add up to 2 tbsp cold water until the pastry forms a soft ball of dough.
- Form the dough into a disc, wrap in cling film and place in the fridge for 15 minutes or so.
- Preheat the oven to 180. Grease and line a large tart tin with a loose bottom. Remove the pastry from the fridge and roll out to the thickness of about £1 coin and line the tart tin. Prick the base with a fork all over.
- Line with parchment and baking beans and bake blind for about 20 minutes. Once beginning to just colour straw brown, remove the beans and bake for a further 5 minutes or so until the base is lightly borne and cooked. Remove from the oven and leave to cool.
- Make the filling. Cream the butter and sugar together in a food processor. Once combined, add the eggs one by one and a splash of vanilla. Add the 1tbsp of chopped rosemary
- Finally, fold in the ground almonds until thoroughly combined.
- Fill the baked tart shell with the frangipane mixture and spread out evenly.
- Top with the wedges of nectarine, allowing about 1 slice per portion or there abouts.
- Scatter with the crunchy demerara sugar and bake in the oven for about 40-45 minutes until golden brown and cooked.
- Leave to cool slightly in the tin before removing and serving on a large plate. Scatter with the remaining 1/2 tsp rosemary and a little dusting of icing sugar. Serve with creme fraiche and a delicious glass of Sautnernes.