Serves 8-10 people


For the croustade

1 pound all purpose flour
2 teaspoons salt
2 ounces sugar
1 teaspoon baking powder
½ pound butter
8 ounces crème fraîche or sour cream
pinch salt

2-3 lbs sliced nectarines
1 small piece of nutmeg or 1 teaspoon ground nutmeg
juice of one lemon

For the almond frangipane filling

6 ounces brown butter, room temperature
¾ cup sugar
3 eggs
1 cup almond meal
zest of one lemon
2 tablespoons frangelico or rum or 1 teaspoon almond extract
pinch salt

Special Equipment

Parchment or wax paper
Tartlet molds
Rolling pin
Nutmeg grater or micro plane
Cookie cutter or pastry wheel


For the croustades

Chill butter and crème fraîche.  Sift dries into a large bowl.  Cut cold butter into small pieces and rub into dry ingredients.  Mix until the mixture is coarse like cornmeal.  Add crème fraîche and flatted dough into thin disk.  Cover with plastic wrap and chill.
Slice the nectarines, then toss in lemon juice and season with fresh grated nutmeg.

For the almond frangipane filling

Combine all ingredients until a smooth thick batter is formed.  Chill.

To build and bake the croustades, preheat oven to 325°F.  Remove dough from refrigerator and place on flour dusted work surface.  Roll out to 1/8-inch thick and cut circles large enough to line the tartlet molds.  Chill for 15 minutes and fill with frangipane.  Top with sliced pears and bake for about 40 minutes.

To Serve

Serve warm with toasted almonds, whipped crème fraîche and salt caramel sauce or brown butter vanilla sauce.

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