The Co-op Food Stores

added 03/07/08

Makes 12 servings

Pure almond paste and fresh nectarines partner for a luscious summer dessert. This baked tart recipe saves preparation steps by using frozen puff pastry, great for cooks who want more time to work on their tans. The recipe makes enough almond filling to store and get a head start with a second tart, later.

1/2 pkg. frozen puff pastry
2 eggs, well beaten
1 box (7 oz) almond paste
2 Tbs. butter, melted
1/3 cup sugar
2 Tbs. all purpose flour
3 large nectarines
3 Tbs. apricot preserves

Thaw one pastry sheet at room temperature for 30 minutes. Preheat oven to 400° F. Carefully unfold pastry onto a lightly floured counter. With a flour-dusted rolling pin, roll out to a 10-inch x 12-inch rectangle. Cut 1/2-inch strips from all sides, and set aside. Transfer tart base to an un-greased or parchment-lined cookie sheet. Lightly brush tart base with some of the beaten egg. Lay the reserved strips along edges, brushing corners with a bit of beaten egg to secure. Brush tops with egg, reserving rest of egg for filling. Trim ends and prick tart bottom (not edges) with fork. Grate almond paste on large hole side of grater into mixing bowl. Add sugar, remaining egg, and butter. Beat on high until smooth. Some small flecks of almond paste will remain. Mix in flour.

Spread one half of filling (3/4 cup) on tart, being careful not to overflow onto edges. Cut nectarines into slices about 1/4 inch. Lay on top of filling, making 3 rows. Bake for 20 minutes. Turn heat down to 350° F and bake an additional 10 minutes. Remove pan to wire rack. Melt preserves in microwave or saucepan and brush onto tart. Cool and serve.

Note: Keep extra filling refrigerated up to 3 days or freeze up to one month for the next tart. Thaw over night in refrigerator. Do not microwave.

—Adapted from Valley News, July 30, 2003