Name: Frangipane fruit tart
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 egg whites; 3/4 cup icing sugar, sifted; 1/4 cup self-raising flour, sifted; 100 gram butter, melted; 70 gram round almonds; 1/2 teaspoon vanilla paste; 1 pear, cored and thinly sliced; 1 nectarine, cut from the stone and sliced; 1/2 cup blueberries

Ingredients

3 egg whites

3/4 cup icing sugar, sifted

1/4 cup self-raising flour, sifted

100 gram butter, melted

70 gram round almonds

1/2 teaspoon vanilla paste

1 pear, cored and thinly sliced

1 nectarine, cut from the stone and sliced

1/2 cup blueberries

Method

1.Preheat the oven to 180ºC. Line the base of a 20cm fluted tart tin and spray the sides with nonstick baking spray or brush with plain oil.

2.In a medium bowl, whisk the egg whites until foamy and white. Stir in the sifted icing sugar and flour, then fold in the butter, almonds and vanilla.

3.Spoon into the lined tart tin and smooth. Decorate with the finely sliced pear and nectarine, in a circular pattern, and dot with the blueberries. Bake for 30-40 minutes until golden and set in the centre.

4.Serve with whipped cream and extra berries.

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Ingredients

Method

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