And it’s a party with nectarine frangipane tart!
Have a slice from me!
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
Ingredients:
- 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
FRANGIPANE
- 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;
3-4 nectarines
handful of pistachionuts, chopped
Directions:
- 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.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Congrats on the new design Simone! It looks gorgeous and seems so stream lined. Great job!
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Simone (junglefrog) — September 24th, 2012 at 16:13
Thanks so much Sarah!
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Love the new fresh looking design! Would like to be at your party right now and have some of that gorgeous looking frangipane tart!
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Simone (junglefrog) — September 24th, 2012 at 17:55
O just come on over and we can share some!
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Oh YAY, your site looks wonderful! I love your picture with you and your cat:-) What a perfect treat to make to celebrate! Beautiful, Hugs, Terra
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Simone (junglefrog) — September 24th, 2012 at 17:56
Haha… yes well it’s a bit overexposed but that just makes me look younger..lol…
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A fabulous tart! I’d love to taste it right now, with a cup of coffee…
Cheers,
Rosa
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Simone (junglefrog) — September 24th, 2012 at 17:56
Thanks so much Rosa!
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Love the new clothes on the site:) Fresh and inviting!
and you can’t go wrong with nectarines and almonds – a match made in heaven
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Simone (junglefrog) — September 24th, 2012 at 17:58
Thanks Toby! You are totally right ofcourse! Nectarines and almonds are perfect together!
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Don’t know which is more gorgeous, the tart or the new site design!
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Simone (junglefrog) — September 24th, 2012 at 17:56
O thanks so much Sue. I think the tart will definitely last a bit shorter then the design though…
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Lovely recipe Nectarine frangipane tart with pistachio looks delicious. I will definitely try it this weekend.
Thanks for sharing this wonderful recipe.
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Simone (junglefrog) — September 24th, 2012 at 17:58
You’re welcome and hope you enjoy it!
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Chapeau Simone! I just love the redesign of your blog!! And do you know what: for me it looks now also like a great invitation to discover as many of your older posts as possible which I have not read yet but start right now
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Simone (junglefrog) — September 24th, 2012 at 18:28
Yay! Thanks so much Eva! And yes, I think in the old design it was a little harder to find older posts! Hope you enjoy!
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It looks beautiful! Well done Simone. And the tart … oh yum!
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Simone (junglefrog) — September 24th, 2012 at 22:43
Thanks so much Mona!
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it look fantastic Simone, when I finally migrate i will pester youwith questions!
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Simone (junglefrog) — September 24th, 2012 at 22:44
You know you can always pester me Ilva..
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Always such a big job a blog redesign. I don’t envy you the late nights to get it all up and running. Great job. I do envy you that tart though wish nectarines were available here.
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Simone (junglefrog) — September 25th, 2012 at 14:41
It’s nerve wracking, that’s what it is, even though most of the technical stuff has been done for me, still it involves a lot of behind the scenes work. Nectarines are almost gone here now too. Autumn is starting!
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Site looks beautiful! Love the simplicity of it
The nectarine frangipane tart doesn’t look bad either! 
YUM!!
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Simone (junglefrog) — September 25th, 2012 at 14:41
Thanks so much Liz. yes the idea was to make it a bit simpler and easier to navigate instead of completely cluttered like before..
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Congratulations! I love the design and it is already so easy to access and get around. And the tart! I think I’ll nab the recipe and make the same with plums, which are now in season here. It looks beautiful and delicious!
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Simone (junglefrog) — September 25th, 2012 at 14:42
It’s delicious with plums too..
I made the same with plums recently too but I figured too many frangipane tarts here! Time for some healthier stuff..
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Love the site design and this tart is definitely something to write home about. Absolutely beautiful!
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Simone (junglefrog) — September 25th, 2012 at 14:43
Thanks so much Maureen!
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Beautiful blog design. And that tart looks sooo drool worthy
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Simone (junglefrog) — September 25th, 2012 at 14:43
Thanks Kiran!
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I really like the simple look of the blog. Nice and congrats on that! But the tart is just up my road! Reminds me of the apricot tart with pistachio frangipane I made last summer so I think I can taste this LOL!
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Simone (junglefrog) — September 25th, 2012 at 14:43
Thanks Meeta! Background is still a bit work in progress but I’ll find something..
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Beautiful layout and equally beautiful tart! Well done Simone.
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Simone (junglefrog) — September 25th, 2012 at 15:08
Thanks so much Sneh!
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Nicely done, Simone! I like the fresh and clean navigation and I am a fan of a well styled footer. I know it is hard work to move a blog to redesign and adjust all the little things. A piece of tart would be great now and your’s look perfect – ha, with a perfect crust
Hugs, Sandy
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Simone (junglefrog) — September 25th, 2012 at 15:08
And I still have quite a few little things to fix but those can all be done now that it is up and running! And yes indeed with a perfect crust (I do soooo love that crust!)
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Please save some for me?
Site looks great!
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Simone (junglefrog) — September 25th, 2012 at 15:09
Thanks Es! O we can bake some together..
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Congratulations, Simone…on the beautiful new outlook…
Waitttt!!! Leave me a slice, coming over now ….
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Simone (junglefrog) — September 25th, 2012 at 15:09
Where are you? It’s almost gone!
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Looks amazine, I would love to have a slice for breakfast with my coffee. I like new style of your blog, beautiful!
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Simone (junglefrog) — September 25th, 2012 at 21:49
Thanks so much Yelena!
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Congratulations Simone! Your site looks beautiful and the tart looks delicious. I like the cat photo too
We are still baby-sitting a cat that was supposed to be with us for only 3weeks. She has been here for 4 months now and it looks likes she is going to stay even longer. I don’t mind, because it is great to have a cat around. Also.. you look very good in the photo!.Hope all is well! Saludos
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Simone (junglefrog) — September 25th, 2012 at 21:50
Thanks Anneke! It’s definitely fun to have a cat around, even when their old and grumpy most of the time..lol…
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You are killing me with this series of stunning frangipan tarts! Brilliant idea, though, if I do say so myself. I have also started to do “series” of things so I have a repertoire of that item on my site – and you are sure killing it here!
V
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Simone (junglefrog) — September 25th, 2012 at 21:51
Thanks Valerie. Yes I certainly have been doing a lot of frangipane goodness here lately but… it’s time for healthy stuff again! All that sweetness is not good!
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I can eat all things Frangipane! This tart is beautiful Simone.. and I love the sprinkling of pistachios on top!
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Simone (junglefrog) — September 25th, 2012 at 21:52
Thanks so much Laurie!
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PS love the evolving site – seen it go through many changes and each is certainly aligned with the times. Clean and lean and gorgeous. Hopefully my SIMPLE site will be up by the first of OCt. The original eta was Aug 1.
V
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Simone (junglefrog) — September 25th, 2012 at 21:55
Can’t to wait to see your new site go live Valerie! I know it can be a pain, no matter if it is simple or complicated; it can still give you quite a headache!
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