Nici Wickes: Peach & blueberry frangipane tart

This tart is so very buttery and rich yet somehow summery and fresh too! It’s the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou’ll achieve true picnic hero status. 

Makes 25cm tart 

Ingredients:

2 sheets sweet short pastry, or make your own (see below) 

200g butter, softened

150g caster sugar

3 medium eggs

200g ground almonds

4 tablespoons plain flour

4 fresh peaches, peeled and quartered

150g fresh blueberries

1 tablespoon liquid honey or maple syrup

Instructions: 

Heat oven to 200 C and place a metal tray in to heat up. 

Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. 

To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. 

Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries.  

Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. 

Brush top with warmed honey or maple syrup before packing up to take to the picnic. 

Serve slices with whipped cream. 

Shortcrust pastry

200g plain flour

Pinch salt 

100g butter

1 egg yolk 

2-3 tablespoons ice cold water

Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together.  Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks.

Speaker 2 (00:11):
D B twelve minutes to ten on News Talks. He'd
be our cook. Nicki Wis is here with her recipe
for us this morning. Hey, hey, congratulations, thank you, thank
you very much. We've done a lot of feeding all
of us in our house over the last few days. Yeah, well,
yes it yeah, yeah, the yeah, and people.

Speaker 3 (00:30):
Will start dropping your meals off now.

Speaker 2 (00:32):
So shall be that while at last, yes, yeah.

Speaker 4 (00:35):
In the freezer, I can say delicious.

Speaker 2 (00:40):
Yeah, you've got a delicious recipe for us this morning.
A peach and blueberry frangi panny tart. And the yellow
peaches are just sort of like they're perfect right now.
The white peatures are maybe just past it, but the
yellow peachers are on points, I.

Speaker 4 (00:52):
Think, so yeah, and the golden queens. And I just
wanted to slip this little recipe and now at this
sort of end of feed because to be honest, peaches
and blueberries, you know, they won't be around forever people,
so we really going to get.

Speaker 3 (01:03):
Into them now, I reckon.

Speaker 4 (01:05):
So, yeah, this is a beautiful frangipani tant and it's
super easy. You can make it even easier for yourself
by buying the sweet short pastry that kind of goes
on the base, and then we have this beautiful frang
of pony filling that is studded with the fruit.

Speaker 3 (01:18):
So I'll run your street and it's.

Speaker 4 (01:19):
Super easy heat your other and it does it. Is
it a bit of a hot heat two hundred degrees celsius.
That's not fan bake. If you want to go fan bake,
you're more like one ninety plays a tray in there
to heat up as well, because we're going to put
our tart on there, and I think the great thing
is that sort of helps the pastry cook.

Speaker 3 (01:37):
I've used a twenty.

Speaker 4 (01:38):
Five centimeter loose spottom tart and that's sort of fluted
around the edges, so that's kind of like a kish
tin something like that, but not ceramic. You want it
in here, put the sweet roll, your sweet short pastry
out so that it fits and comes up the sides.
The great thing about short pastry jack is it falls
apart easily, but it's easy to do a patch up job.
It doesn't have to be perfect because it's going to

(02:00):
get smothered with a whole lot of other yummy stuff.
So if you you know, if it tears a little bit,
just patch it up and no problem. Prick it all
over with a fork and then pop that in the
freezer and chill it while you make your French A
parney filling. French parony filling is ground almonds, a ground
almond filling. I like it though it doesn't have the
taint of sort of almond essence or mars a pan
or anything like that. It's just that beautiful filling nut

(02:23):
of the nuts. You cream some butter and you have
two hundred grams of soft butter. And I love this
time of the year because if you leave the butter out,
it's that perfect consistency for creaming it with sugar. One
hundred and fifty grams of cast of sugar and then
just beat that and it'll go really light and creamy.
You want to add in three eggs, but I do
that one at a time, sort of beating kind of
about twenty minutes twenty seconds in between each one, and

(02:45):
then stir in two hundred grams of ground flour of
ground almonds and four tablespoons of plain flour. You could
use gluten free flour for that, and be no problem
mix it until it's just combined. I don't worry with
vanilla essence or anything with this jet, because I think
it just we just want the pure, beautiful flavor of

(03:05):
the peaches and the blueberries to come through. So then
we spoon this filling over onto our chilled pastry and
spread it nice and evenly, and then stud it with
the four fresh peaches, peeled and quart it and one
hundred and fifty grams of blueberries and just throw that
on top. The sort of the frange of honey will
actually rise up around.

Speaker 3 (03:27):
The fruit a little bit as well.

Speaker 4 (03:29):
Put it on that heat to tray cook it for
about thirty five minutes or until the filling is really set,
and it's kind.

Speaker 3 (03:34):
Of a beautiful golden brown cool it.

Speaker 4 (03:37):
I think it's much better eaten cold this tart, Although
what I should say is you can also brush the
top of it with some warmed hammett honey or maple
syrup and it just gives it that gloss, which I
think is really what we're after, and serve it with
some beautiful whipped.

Speaker 3 (03:54):
Cream and it's just beautiful.

Speaker 4 (03:57):
It's such a gorgeous tart for dessert or just snacking on.

Speaker 2 (04:01):
The thing is the frang of panny. Just like ground almonds.
There's some magic. It's the fat content, like it really
just gives Yeah, it's the fat content. It really gives
it something special.

Speaker 3 (04:13):
It's so rich and beautiful.

Speaker 4 (04:15):
You've got three eggs to enrichment, so there's actually lots
of protein this tart, so it's quite filling. You're not
going to find yourself going back for more and more
because it's just bubblegum. You know, you really are quite
satisfied eating this. I just absolutely love it.

Speaker 3 (04:30):
Can I just say that? You've caught me this morning?

Speaker 4 (04:32):
I've just stepped out of a judging panel where I'm
helping to judge the Outstanding.

Speaker 3 (04:37):
Food Producers Awards for New Zealand.

Speaker 4 (04:39):
Yesterday I was on seafood this morning, jack, poor me,
I've been on.

Speaker 2 (04:43):
Gelatoh yeah, you just see. If you just work yourself
into these positions, I love that. Can I just say?

Speaker 4 (04:49):
Yes?

Speaker 2 (04:50):
You can just say and all of us are just
going to feel nice and.

Speaker 4 (04:55):
For the results coming up, because I mean, I just
imagine some beautiful gelato or ice cream to go with
this tart.

Speaker 3 (05:01):
Yeah, it would be pretty fantastic.

Speaker 2 (05:03):
It would be just just oh, sorry, you go.

Speaker 4 (05:07):
I was just going to say, I've also included online
the traced pastry risk. If you want to make it,
you know, making it yourself, but you know you can
make it easier by just giving some strawboard.

Speaker 3 (05:18):
And sorry, what were you going to say?

Speaker 2 (05:19):
I was just going to say, make sure you pick
a gelato that's nice and elastic. That's what I like
about my Yes, nice and stitches superb. Okay, well, we'll
put that recipe up on the news Talks he'd be website.
Thank you so much, Nikki, enjoy your very tough gig,
and we will catch you in soon for.

Speaker 1 (05:36):
More from Saturday Morning with Jack Tame. Listen live to
news Talks he'd be from nine am Saturday, or follow
the podcast on iHeartRadio