Nectarine and Frangipane Flan with Verjuice Glaze

INGREDIENTS

  • 2 Nectarine
  • 1/2 quantity Sour Cream Pastry

Frangipane

  • 60g Unsalted butter
  • 75g Caster sugar
  • 1 Egg
  • 1 tbspn Brandy
  • 1/4 Lemon
  • 10g Plain flour
  • 100g Almond meal

Verjuice Glaze

  • 1/2 cup Verjuice
  • 1/4 cup Caster sugar
Print Recipe

Preheat a fan forced oven to 175°C.

For the frangipane, place butter and caster sugar into chopper attachment of a stick blender and process until light and creamy. Add egg and process for 1 minute. Add the brandy and lemon zest and process for 30 seconds before adding the flour and almond meal. Process to combine. Set aside until ready to use.

For Verjuice glaze, pour Verjuice and sugar into a small saucepan and allow to boil rapidly for 2 minutes. Remove from heat and set aside.

Place pastry between two sheets of baking paper and roll out to three millimetres thick. Roughly cut two 6cm x 9cm rectangles, transfer to a baking paper-lined oven tray. Make a slight insertion, only half way through the pastry, three millimetres from the edge, down both sides and at either ends. Prick the centre cut section with a fork. Place onto a baking paper-lined oven tray and bake for 15 minutes.

Remove from oven and remove the centre piece of the pastry, leaving you with a small case. Fill centre with one tablespoon of frangipane. Top frangipane with 5-6 slices of nectarine and brush with verjuice syrup. Bake for 10-15 minutes, remove from oven and brush with verjuice syrup, set aside to cool.