Name: Nectarine Almond Frangipane Tart
Cook time: 1 hr
Total time: 5 1D2 hr
Yield: Makes 8 servings
Ingredients: 1 cup all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 1/2 teaspoon finely grated fresh lemon zest; 2 large egg yolks; 1/2 teaspoon vanilla; 1 1/2 teaspoons water; 7 to 8 oz almond paste (not marzipan or almond filling); 1/2 stick (1/4 cup) unsalted butter, softened; 3 tablespoons sugar; 1/8 teaspoon almond extract; 2 large eggs; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 1/4 lb firm-ripe nectarines; 1/3 cup peach preserves; 2 tablespoons water; 1 tablespoon Disaronno Amaretto (optional); a pastry or bench scraper; an 11- by 8- by 1-inch rectangular or 11-inch round fluted tart pan with a removable bottom; pie weights or raw rice

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

Cooks' notes:

· Pears, without almond crunch, can be roasted 1 day ahead and cooled completely, then chilled, covered (pears may discolor slightly). Reheat in a preheated 350°F oven, basting once with pan juices, 10 minutes.
· Almond crunch can be made 4 days ahead and kept in an airtight container at room temperature.

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