This is a terrific tart for any season, similar in style to a frangipane tart, but without the pastry base. In summer, make it with fresh peaches and /or apricots; in winter with apples or pears; in spring with blueberries or chopped rhubarb. It's even good with drained tinned fruit.
Moist coconut flakes (from the packet) can be substituted for the ground almonds and you can strew the top with shredded or flaked coconut instead of flaked almonds.
It can also be made in a ceramic quiche or pie dish and served straight from oven to table.
- Prep Time : 25 minutes
- Cook Time : 45 minutes
- Yield : 8
Preheat oven to 180C (160C fan-forced). Line a 26cm flan dish or tin with baking paper and sides with melted butter.
Melt butter and sugar together over low heat stirring until sugar is dissolved, approximately five minutes – it should be thick and honey-like in consistency. Remove pan from heat and cool for 10 mins. Add eggs and whisk together lightly.
In a separate bowl sift flour and baking powder and stir through almond meal. Make a hole in the centre and pour in the butter mixture. Combine well with a wooden spoon. Spoon batter into prepared flan tin or quiche dish.
Wash and dry the nectarines, cut into halves, remove stones and slice the fruit into crescent shapes. Arrange the slices starting from outside circle and working in. Dot with raspberries.
Sprinkle top with flaked almonds. Bake for 40 – 50 minutes or until a skewer inserted in centre of flan comes out clean.
Tip: if you warm the sugar in a moderate oven before adding to the melted butter, it will make it easier to dissolve.
The top can be glazed with warm apricot jam.