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Before starting this Almond and Nectarine Tart recipe, make the hazelnut rich shortcrust pastry. Prepare the pastry the day before and store overnight.
Roll out the hazelnut rich shortcrust pastry with a rolling pin...
... to a thickness of 2-3mm.
Place the pastry on a Silichef XL perforated baking sheet lined with a Silpat baking mat.
Place a stainless steel mousse ring Ø 20cm in the centre of the pastry.
Using a knife, carefully cut a disc of pastry along the inner rim of the ring, making sure not to cut the silicone mat underneath.
Remove the pastry excess.
Using a mousse ring Ø 10cm, cut the centre of the disc to create a pastry ring.
Make sure the ring is perfectly centred...
... and use a graduated ruler if needed. There should be 5 cm on both sides.
Press on the stainless steel ring to cut the pastry, then remove the central disc.
The result should look like this.
Gather the pastry scraps and roll out to a thickness of 3 or 4 mm and into a rectangle with a width of 10 cm.
Cut two strips to a width of 5 cm.
Using a pastry brush, apply a little water over the pastry edges inside the ring.
Trim both pastry strips to create straight ends...
... and arrange one strip along the side of the large ring. Ease with your fingers until the pastry lines the mould perfectly and both parts are sealed.
Repeat with the second pastry strip. If needed, trim the end of the pastry strips vertically so they join perfectly.
Repeat on the opposite side.
Roll out the pastry scraps into a strip... ... and line the outer side of the small stainless steel ring.
Seal both ends with the knife blade...
... and finish with your fingers.
Slide a utility knife along the rim of the ring to cut the pastry excess.
Repeat the operation on the smaller ring.
This is what the result should look like.
Slice a wet brush along the bottom corner, where both parts join. This will ensure they seal perfectly during baking.
For the almond cream: Organise all the necessary ingredients.
Place the soft butter and sugar in the stand mixer recipient...
... and whisk for 2 or 3 minutes until creamy.
Add the eggs, one at a time and almon powder...
...and the whipping cream.
Stop the beater, then add the flour in one go. Combine carefully with the whisk.
Add 2 or 3 drops of bitter almond extract. Continue mixing until homogeneous.
The almond cream is ready.
Transfer the preparation into a piping bag. The use of a nozzle is not necessary.
Pipe the almond cream inside the tart.
Tap the baking sheet on your workbench to even the almond cream layer inside the tart.
Bake in a preheated oven at 170°C (gas 3) for 25 or 30 minutes.
In the meantime, prepare the nectarines. Cut into quarters and remove the pits.
Arrange the nectarines on a baking tray...
... and sprinkle with brown sugar.
Roast in the oven preheated at 180°C (gas 4) for 30 minutes.
For the white peach marmalade: Organise all the necessary ingredients.
Pour the white peach purée in a saucepan...
... and 3/4 of the castor sugar.
In a separate recipient, combine the rest of castor sugar with pectin NH coating...
... then add to the hot purée (the purée should be boiling at this stage). Whisk while adding the pectin.
Cook for 2 or 3 minutes until the preparation starts to thicken.
Take the pan away from the heat and add lime zest (use a Microplane Classic grater).
Combine and transfer into a food prep tray. Refrigerate.
When the tart is cooked...
.... remove from the oven...
... and set aside to cool.
When the tart has cooled down a little, remove the central ring carefully, to avoid breaking the pastry case.
Remove the large stainless steel ring.
Leave to cool at room temperature.
When the nectarines are cooked, remove from oven.
They should still hold their shape and be very tender. Make sure they don't turn into purée.
Pour the white peach marmalade into a deep, narrow recipient. Add lime juice and mix with a Bamix hand blender.
Spread the white peach marmalade over the tart with a small metallic cranked spatula.
When the nectarines have cooled down...
... arrange them over the tart, burying them gently in the marmalade.
Alternate between white and yellow peaches and cover the whole surface or the ring.
Melt a small amount of clear apricot glaze with one tablespoon of water. Combine with a whisk and brush the glaze over the nectarines.
Arrange a few small pansies over the nectarines...
... and complete with a few mint leaves.
Reserve in the fridge. Take out of the fridge 30 minutes before serving. Bon appétit!
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