Nectarines, with their velvety skin and sweet, juicy flesh, offer a canvas for culinary creativity. They are the perfect ingredient for a dessert that is both elegant and indulgent. In this recipe, we blend the rich traditions of French pastry with the vibrant flavors of Asian cuisine to create a truly unforgettable dessert.
Ingredients:
For the Nectarine Compote:
Preparation:
Total Time: 2 hours
For the Nectarine Compote:
1. In a medium saucepan, combine nectarines, sugar, lemon juice, and vanilla extract.
2. Bring to a boil over medium heat, then reduce heat and simmer until the nectarines are soft and the liquid has thickened, about 15-20 minutes.
3. Remove from heat and let cool completely.
For the Almond Frangipane:
1. In a large bowl, whisk together almond flour, all-purpose flour, sugar, and salt.
2. Add softened butter and beat until light and fluffy.
3. Beat in eggs one at a time, then stir in almond extract.
For the Pastry Crust:
1. In a large bowl, combine flour and salt.
2. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, tossing with a fork until the dough comes together.
4. Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
Assembling the Tart:
1. Preheat oven to 375°F (190°C).
2. Roll out one disc of dough on a lightly floured surface and transfer to a 9-inch tart pan with a removable bottom.
3. Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until lightly golden.
4. Spread the almond frangipane evenly over the pre-baked crust.
5. Top with the cooled nectarine compote.
6. Roll out the remaining dough and cut into strips.
7. Weave the strips over the top of the tart to create a lattice pattern.
8. Brush the lattice with a beaten egg.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
10. Let cool completely before serving.
Serving Suggestions:
Serve the Nectarine Dream warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of elegance, dust with powdered sugar or a sprinkle of toasted almonds.
A Fusion of Flavors
This recipe is a harmonious blend of French and Asian influences. The delicate pastry crust is a nod to classic French pastry-making, while the almond frangipane filling adds a rich, nutty flavor. The sweet and tangy nectarine compote brings a vibrant, fruity note, inspired by the fresh and bold flavors of Asian cuisine. The result is a dessert that is both comforting and sophisticated, a true feast for the senses.
