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We have the perfect dessert for you and your family! Our Nectarine Frangipane Tart is definitely one to impress your friends and family! This healthy, no added sugars and gluten free tart is a simple and easy dessert and is also perfect for a healthy afternoon snack!

Nutritional Information Tips/tricks  

  • Nutritional information is per slice, dusted with blitzed Natvia  
  • Serves: 12
  • Prep: 1 hour
  • Cook/Chill: 35 minutes
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    24.9g 7.6g 30.5g 1730kJ 413 113g

     

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We have the perfect dessert for you and your family! Our Nectarine Frangipane Tart is definitely one to impress your friends and family! This healthy, no added sugars and gluten free tart is a simple and easy dessert and is also perfect for a healthy afternoon snack!

Nutritional Information Tips/tricks  

  • Nutritional information is per slice, dusted with blitzed Natvia  
  • Serves: 12
  • Prep: 1 hour
  • Cook/Chill: 35 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • PASTRY:
  • 250g Gluten Free Plain Flour
  • 125g Salted Butter
  • 1 Egg
  • FILLING:
  • 2 Nectarines
  • 150g Salted Butter, diced, at room temperature
  • 150g Natvia Gold
  • 2 tsp Vanilla
  • 3 Eggs
  • 1 Orange, zested
  • 150ml Orange Juice, freshly squeezed
  • ½ tsp Cinnamon
  • 100g Gluten Free Plain Flour
  • 225g Almond Meal
  • Natvia, blitzed (optional)

METHOD

  1. Preheat oven to 170C (fan-forced).
  2. For the tart base, place the butter and flour in a food processor and blitz until crumbs form. Add the egg and blitz again until the dough comes together. Remove the dough from the food processor and mould into a flat disk. Wrap in cling wrap and refrigerate for 30 minutes.
  3. To make the filling, place butter and Natvia Gold In a stand mixer and mix on a medium speed until creamy.
  4. Add the eggs, one at a time beating between additions. Add the vanilla, orange zest, orange juice, cinnamon, flour and almond meal. Mix again until well combined.
  5. Remove the pastry from the refrigerator and place between two pieces of glad wrap. Roll the dough to 5mm thick.
  6. Carefully place the rolled dough into a rectangle tart tin (30cm x 10cm). Trim the edges and dock the base of the pastry. Place the uncooked base in the refrigerator.
  7. Cut the nectarines in half and slice so they are roughly 5mm thick. Set aside.
  8. Remove the base from the fridge and pour the frangipane mixture into the uncooked base. Use the back of a spoon to smooth out the top of the tart.
  9. Lay the sliced nectarines down the centre of the tart and place in the preheated oven for 30-35 minutes.
  10. The tart will be cooked when the pastry is golden. Remove from the oven and allow to cool in the tin.
  11. Serve at room temperature, dusted with blitzed Natvia

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  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    24.9g 7.6g 30.5g 1730kJ 413 113g

     

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

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