280g cake flour
200g unsalted butter, room temperature
100g icing sugar
100g ground hazelnuts
Pinch of salt
90g egg yolks
8g Royal baking Powder
750g Nectarines, pit removed and chopped into pieces.
Juice and zest of 1 lemon
100g golden castor sugar
140g ground almonds
75g plain flour
2 egg whites
300ml desiccated coconut
Preheat oven to 160 degrees celcius.
Add butter, icing sugar, ground hazelnuts and salt into the bowl of a stand mixer. Using the paddle attachment, mix on low speed until combined.
While the mixer is on, slowly add in eggs until combined.
Sift in the flour and Royal baking powder and mix into the pastry with a spatula (Note: it is better to do this step by hand to avoid over mixing the pastry).
Once all the ingredients are fully incorporated, remove pastry from the bowl and form into a ball. Wrap in cling film and rest in the fridge for 20 minutes.
Remove pastry from the fridge and remove the cling film.
Roll out the pastry between two sheets of baking paper (to about 4mm thick).
Cut circles out of your pastry and line 4 mini tart cases with the pastry
(TIP: place your tart tin on top of the pastry, cut a circle that is about 5 cm larger than the diameter of your pastry case, this will ensure that the pastry will be the right size to fill the pastry case.)
Blind bake the tart casing for 15 minutes.
Remove from oven and let them cool completely
For the jam:
Place all the ingredients in a heavy based saucepan and cook on a high heat for +- 30 minutes, stirring occasionally.
Skim off any foam at the top to ensure you have a nice clear jam at the end.
(TIP: If you have a candy thermometer, use it to monitor the temperature of your jam. Once it reaches 105 degrees Celsius, it’s done! If you don’t own one you can also test it by placing a drop of jam on a chilled plate and place it into the fridge. The jam is ready when it forms a skin). Pour jam into a bowl and allow it to cool completely.)
For the frangipane:
Cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, until fully incorporated.
Add the ground almonds and flour and fold into the mixture until combined. Spoon about 1 tablespoon of jam into the base of each tart.
Now spoon the frangipane into the tart shells until about 2/3 full.
Bake tarts for 25-30 minutes until they are golden brown.
Remove from oven and allow to cool.
Meanwhile prepare the meringue topping.
Whisk the egg whites to soft peaks.
Whisk in the sugar, a little at a time, until the meringue is glossy and holds its shape (stiff peak) Fold in the desiccated coconut.
Once your tarts have cooled, dollop the meringue mixture on top of each tart (be creative!) Use a blow torch to gently brown the meringue, take it as far as you’d like.
If you don’t have a blow torch, turn your oven to grill and place the tarts into the oven for 5 minutes or until they reach the desired level of toasting