Nectarine Bakewell traybake recipe

Nectarine Bakewell traybake recipe

19 ratings

Try this summer twist on a classic Bakewell tart for a pretty dessert that is perfect for packing up and taking on picnics. This easy traybake makes the most of seasonal stone fruit with juicy nectarines topping the soft almond frangipane. Melting chunks of chopped marzipan add extra rich almond flavour to this crowd-pleasing dessert. See method

  • Makes 12 squares
  • 20 mins to prepare and 40 mins to cook, plus chilling
  • 378 calories / serving

Ingredients

  • 150g plain flour
  • 75g ground almonds
  • ¼ tsp baking powder
  • 200g butter, softened
  • 175g caster sugar
  • 4 eggs
  • 4 ripe but firm nectarines, stoned, 1 finely chopped, 3 halved
  • 150g golden marzipan, chopped
  • 2 tbsp flaked almonds

Each serving contains

  • Energy

    1580kj
    378kcal
    19%
  • Fat

    22g 32%
  • Saturates

    9g 47%
  • Sugars

    30g 33%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 40g Protein 6.8g Fibre 0.9g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Line a 20 x 30cm tin with nonstick baking paper.
  2. Mix the flour, ground almonds and baking powder in a bowl. Put the butter in a separate large bowl and beat with an electric whisk for 2 mins to soften. Add the sugar and continue to whisk for 3 mins.
  3. Add 1 egg with a spoonful of the flour mix and continue to beat on a slow speed. Repeat in batches to use the remaining eggs and spoonfuls of the flour mix. Fold in the chopped nectarine and the marzipan. Pour the mixture into the lined tin and level the top with a palette knife.
  4. Cut the nectarine halves into 1cm slices and arrange in lines along the batter. Sprinkle over the almonds.
  5. Bake for 40 mins or until a skewer inserted comes out clean. Leave to cool in the tin then slice into 12 squares. Will keep in an airtight container for 2 days.

See more Dessert recipes

You may also like

Be the first to comment

blog comments powered by Disqus