Nectarine and Frangipane Tarts
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup ground almonds
1 tsp vanilla
2 1/2 tbsp flour
24 (3-inch) frozen tart shells, thawed according to package directions
4 nectarines, white or yellow-flesh, cored and very thinly sliced
2 tbsp apricot jam
Serving Size: 24 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Frangipane: In stand mixer, combine butter, sugar and salt; beat for 5 to 7 minutes or until light and fluffy. Add ground almonds and mix for 2 minutes or until smooth. Add eggs, one at a time, scraping down bowl between additions. Add vanilla and flour; mix until smooth. Set aside.
Tarts: Preheat oven to 375°F. Lightly prick bottom of tart shells with fork. Fill tarts evenly with Frangipane. Top each tart with 3 or 4 nectarine slices, slightly overlapping.
Bake in bottom third of oven for about 30 minutes or until pastry is golden brown, nectarines are tender and frangipane is golden and puffed. Combine apricot jam with 1 tbsp water and lightly brush over tarts. Return to oven and bake for 5 minutes.
Serve tarts warm or at room temperature.