This was in the September edition of @bbcgoodfood magazine, but with peaches. I don’t like peaches. They’re all furry and horrid. So I used nectarines and plums instead. It was utterly delicious. Admittedly a bit of a faff to make but so so worth it.
For about 8 portions you need:
1 pack puff pastry, rolled out (or cheat ;-))
About 4 nectarines and 2 plums, cut into 6ths
175g ground almonds
50g toasted almond flakes, plus extra for the topping
25g soft butter
200g vanilla sugar, plus a little extra for the topping
1/2 tsp almond extract.
Begin by lining a flan tin with the pastry and prick all over. Weight down with baking paper and baking beans and bake for 20 mins in a hot oven. Remove the paper and beans and allow the bottom to crisp up. Remove and leave to cool slightly.
Meanwhile prepare the filling by whisking the mascapone, sugar, butter and eggs together. Stir in the almonds and extact.
Pour into the prepared tin and lay the fruit on top. Sprinkle with the extra sugar and almonds and bake at 180 degrees for about 40 mins till cooked (keep an eye on it as it’s very sloppy in the middle and might need up to an additional 30 mins at 140-160 to make sure it’s all cooked.