It does mean that I have to find things to do with my nectarine rejects and cooking with them does help in bringing some of that flavour out.
I've decided to make a nectarine and frangipane tart - and for a bit of a change, I've added the zingy flavour of stem ginger to the frangipane.
Cook time: 45 minutes
75 grams softened butter
75 grams caster sugar
20 grams stem ginger in syrup, crushed
1 egg, room temperature, lightly whisked
100 grams almond meal
nectarines, halved and sliced into wedges
Make the frangipane:
Beat the butter and sugar until light and creamy. Add in the crushed stem ginger and beat briefly to combine. On a low speed, drizzle in the egg, a little at a time, only adding more once it has been absorbed. When finished, fold in the almond meal.
Make the tart:
I've used puff pastry for the base rolled to a 20x28cm rectangle.
Cut a 1cm wide edge carefully into the pastry - making sure you don't cut all the way through. This will help the edges rise and encase the filling.
Prick the inner rectangle with a fork. Cover this evenly with the with frangipane - don't press down too hard, you want the frangipane to stay a bit slack.
Arrange the nectarine slices over the top of the frangipane - I've just done mine in three long rows.
Brush the edge of the tart with a little melted butter and then bake in a preheated 170°C oven until golden and cooked through - about 45 minutes.
If you feel it is browning too quickly, drop the temperature to 160°C.
Allow it to cool slightly on the baking tray before moving to a wire rack to cool completely