Almond tart with nectarines and strawberries

Almond tart with nectarines and strawberries – a quick and elegant dessert, perfect for pampering family or friends on a special occasion. This simple recipe combines the sweet flavors of nectarines and strawberries with the fine texture of almonds, creating a dessert that impresses with taste and presentation. Let’s get started!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8

Ingredients:

- 3 large eggs
- 150 g sugar
- Grated zest of one orange
- 1 packet of vanilla sugar
- 150 g ground almonds
- 80 g melted butter (plus extra for greasing)
- 2 nectarines, thinly sliced
- 200 g strawberries, halved
- 1 teaspoon lemon juice
- Powdered sugar for decoration (optional)

Instructions:

1. Preparing the tart base: Start by preheating the oven to 180°C. Grease a tart pan with butter, ensuring all corners are evenly covered. This step is essential to prevent the tart from sticking to the pan.

2. Beat the eggs: In a large bowl, add the eggs, sugar, orange zest, and vanilla sugar. Using an electric mixer, beat the ingredients for 5-7 minutes until the mixture becomes frothy and triples in volume. This is a crucial step to achieve an airy texture.

3. Incorporate the almonds and butter: Add the ground almonds and melted butter to the egg mixture. Use a spatula to gently fold in the ingredients, avoiding the loss of air in the mixture. This will give the tart a light and fluffy consistency.

4. Prepare the fruits: In a small bowl, mix the nectarine slices and strawberry halves with lemon juice. This will prevent the strawberries from oxidizing and add a touch of freshness.

5. Assemble the tart: Pour the almond mixture into the prepared pan. Then, carefully arrange the nectarine slices and strawberries on top, distributing them evenly for an attractive presentation.

6. Bake the tart: Place the pan in the preheated oven and bake for about 30 minutes, or until the tart is golden and firm to the touch. Check if it’s baked by inserting a toothpick in the center; it should come out clean.

7. Cool and serve: Once baked, let the tart cool in the pan for 10 minutes, then transfer it to a serving platter. You can dust it with powdered sugar for an elegant look before slicing and serving.

Practical tips:
- If you want a more intense flavor, you can add a few drops of almond essence to the egg mixture.
- Substitute nectarines with peaches or plums to vary the recipe according to the season.
- Serve the tart with a scoop of vanilla ice cream or whipped cream for a delicious contrast between warm and cold.

This almond tart with nectarines and strawberries is not just a dessert, but a culinary experience that will delight everyone’s taste buds. Enjoy every slice and savor the flavors!

The eggs are placed in a bowl along with the sugar, orange zest, and vanilla sugar, and mixed until the volume triples. We mix the almonds with the flour and baking powder, gently incorporating them into the egg foam and pouring this mixture into a tart pan greased with butter and dusted with flour. We bake in a preheated oven at 170°C for a maximum of 25 minutes. Meanwhile, we prepare the fruits, which we sprinkle with a little lemon juice to keep their bright color. When the base is baked, we turn it onto a rack to cool. We use this time to make the pudding, which we prepare according to the instructions on the package. Be careful not to make the same mistake I did by pouring it over the base while it is still on the rack! I managed to transport it onto the platter by sliding two very wide and long knives underneath. It arrived intact on the platter! I decorated it with fruits. I prepared the Tortenguss according to the package. After it is ready, let it cool for at least an hour. After this interval, slice and serve. If desired, you can add whipped cream or vanilla ice cream. The recipe for Almond Tart with Nectarines and Strawberries was proposed by MAYA on the recipe forum. Other recommended recipes:

 Ingredients: Tart base: 60 g ground almonds (peeled if possible), 30 g flour, 4 medium-sized eggs, 60 g sugar, 1 teaspoon orange zest (I used store-bought), 1 vanilla sugar, 1 teaspoon baking powder, 1 vanilla pudding, 1 packet of Tortenguss (caragen), fruits - I chose nectarines and a few strawberries for color.