I just love anything almond, and add the freshness of summer fruit and I am putty in your dessert making hands. This is quite impressive and appeared first in 'Whats for Dessert?’ that ebook of note....go get it here!
The perfect way to use wonderful summer fruits. Try this recipe with peaches, apricots or plums. Delicious, no matter which way you make it. Cue the ice cream!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Batch Vanilla Bean Pastry Recipe
-
Frangipane
- 150 Grams almonds BUY
- 50 Grams sugar
- 1 egg
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 1/2 Teaspoon almond essence (optional)
- 4 nectarines, pitted and thinly sliced
- 1/4 lemons juice
- 2 Tablespoons Raw sugar
Do
- 1
Preheat oven to 180ºC. Prepare pastry and line 21cm flan tin with removable base. Place into freezer until ready to continue as directed.
- 2
Place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add egg, butter, vanilla and almond essence and blend 10 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
- 4
Spread frangipane mixture on top of pastry base. Slice nectarines and arrange on top of filling. Brush lemon juice over nectarines. Sprinkle with raw sugar.
- 5
Bake 50 minutes-1 hour. Until well cooked, and sugar is well caramelised.
