Monday, November 28, 2011

Nectarine Frangipane Tart + Pate Brisee

Bogged Down

Plowing through some old recipes/photos today- this post shot in July of this summer!  I think that I was overly paranoid that I somehow wouldn't be able to cook or photograph at all in college, and in a manic frenzy tried to do both as much as I could before I left for school.  Good thing I did though, because while thankfully I have small pockets of time to sometimes cook, those instances are become more and more rare!

why does it always have to be butter?

For instance, items on this week's agenda:

academically speaking:
-rotoract club meeting
-community council meeting
-put together budget for a collegiate quidditch program (hell yeah!)
-help organize a stress relief program for the apartments
-study for a stats final + do homework
-study for an econ final + do homework
-pull an all nighters since I have borderline grades on the above two classes
-business law essay
-work on a coms group project (2 meetings)
-work on a plan/list of goals to prepare for a meeting
-present said goals to a mentor
-plan a date to meet with the above mentor

personally speaking
-shop for Xmas gifts
-make a costco run for the apartment
-start planning a menu for a fat, family holiday brunch
-vacuum my room and clean the apartment
-start planning the menu for Christmas
-finish editing Thanksgiving photos
-fulfill my photography withdrawals and do a photoshoot
-continue consistently blogging

The good thing about keeping busy however is that time freaking flies by- I mean, it's almost December!


pretty pretty

yet another frangipane tart (see the black cherry one)

I have to say, I was only marginally impressed with this- the temp was a bit too high so the nectarines were still a bit crunchy by the time the frangipane was done (I adjusted the time and temp. in the recipe below).  It could just be though that I have a bias towards cherries and chocolate.

ready to eat

Nectarine Frangipane Tart + Pate Brisee

MAKES ONE 9" or 11' TART

pate brisee
almond frangipane
3-4 thinly sliced ripe nectarines (make sure they aren't too ripe are they become too difficult to work with)
granulated sugar
2 tablespoons of frozen butter
apricot preserves

Preheat oven to 375 F.  Roll out the pate brisee and press into a tart pan, trimming off the excess.  Stash in the fridge until ready to use.  When ready, top the dough with the frangipane, and arrange the nectarine slices on top in any fashion you would like.  Sprinkle with granulated sugar, and use a cheese grater to evenly distribute the butter over the fruit.  Bake for 40-45 minutes until the frangipane is golden brown.  Let the tart cool to room temperature

Heat the apricot preserves with a little bit of water until it turns into a glaze.  Brush over the cooled tart.

pate brisee
recipe adapted from Martha Stewart


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, frozen and cut into small pieces
1/4 to 1/2 cup iced apple juice or apple cider
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.  With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.  
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

almond frangipane 
recipe via Use Real Butter 


4.5 oz (125g) unsalted butter, softened
4.5 oz (125g) icing sugar
3 eggs
1/2 tsp (2.5ml) almond extract
4.5 oz (125g) ground almonds
1 oz (30g) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.


  1. I must admit this isn't a very easy recipe, but I am looking forward to what is in store for me after all the baking steps...Worth every step! Looks really yummy and pretty too! Thanks for the post!

  2. MyFudo: There's some steps involved, but it's not too difficult at all! The frangipane is like making cake batter, and just use a good quality refrigerated pie crust if you don't want to go through the hassle of pate brisee!

  3. Wah! This looks freaking delicious! Haha but since it's not July, I won't use nectarines. I'll definitely try the pate brisee and the frangipane. And think of some other fruit to put inside...
    Thanks! Ah and Congrats on being published on BlogHer :D

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