Summertime fruit is truly a beautiful thing. Strawberries, cherries, peaches, apricots and the stunning nectarine! Combine nectarines with some marzipan and I have just about died and gone to heaven. While this recipe calls for a non glutenous flour, I used regular flour instead and thought it just delightful. Again, we are talking marzipan here, like there could be something wrong??? I kid you not, the 1/2 cup packed marzipan is almost an entire tube, so …….I took a healthy delicious bite of the remaining and threw the rest back into the pie….um…tart (a tablespoon at most). Raw marzipan and coffee! Breakfast of champions for sure. ;-)
Here’s all you do:
Adapted from Bon Appétit, March 2003
2 egg yolks
1/2 tsp almond extract
1 1/2 Tbsp water
1 cup + 2 Tbsp GF Flour Mix*
2 Tbsp sweet rice flour
2 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold butter, cut into 6 pieces
1/2 cup packed almond paste
1/4 cup sugar
1/4 cup GF Flour Mix*
3 tablespoons butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
2-3 ripe nectarines, thinly sliced (I only needed two)
Preheat oven to 375° (I cooked at 350˚ as my oven tends to run high and it did perfectly well). Spray a 10-inch tart pan with cooking spray and generously dust with rice flour. I had an 11-inch tart pan and as you can see it filled it, but it was pretty slim in terms of shallow waters!
Whisk together egg yolks, water, and almond extract in a small bowl. Using a stand mixer, combine flours, sugar, xanthan gum (which I didn’t have so I left out) and salt. Add chilled butter and mix until a crumbly, coarse meal forms. Add in egg yolk mixture and continue mixing until dough comes together in a ball.
Gather dough and place between two large pieces of plastic wrap lightly coated in sweet rice flour. Flatten dough into a 1-inch-thick disc and roll out between plastic wrap until big enough to fit a 10-inch tart pan. Remove top piece of plastic wrap and invert dough into prepared pan. Trim and patch crust as necessary, then gently prick bottom of crust 5 to 6 times with fork. Bake for 8 minutes. Remove crust from oven while you prepare the filling.
Process almond paste and sugar in food processor until paste is finely-ground. Add flour and butter, processing until fully incorporated. Add eggs and vanilla extract and process until smooth (filling will be fairly liquid-like). Pour filling over prebaked crust.
Arrange nectarine slices on top of filling (avoid manipulating the slices too much, as they will sink in the filling). Bake tart until filling is puffed and golden brown, about 40 minutes. Cool 30 minutes, then remove tart from pan.
In case you have some gluten intolerance, I have included the Gluten Free Flour Mix from Cakes N Bakes blog! Do visit as she has some really fabulous recipes.
Gluten Free Flour Mix
2/3 cup potato starch
1/3 cup tapioca starch
Shes’s not kidding. This is a truly delicious tart. Not too difficult and certainly a way to impress someone you love or your guests! Oh that marzipan…...heavenly. Simply heavenly!