Nectarine and Blueberry Frangipane Tart
Use your favorite tart dough recipe. I used the Bouchon Bakery recipe.
Use your favorite almond frangipane recipe. I don't like the artificial flavor of almond paste so I use one with almond flour instead.
Slice 4 ripe and fragrant nectarines. Place in a bowl with 1/4 c. sugar, 2t. Cinnamon and 1T. lemon juice for two hours.
Take one pint of blueberries. Place half of blueberries in a sauce pan with 2T. Sugar, 1/4 c. Water and 1T. Lemon juice. Cook blueberries until juice starts to form. About 3 minutes. You don't want blueberries to burst. Allow to cool, and add remaining blueberries to the cooked ones.
Roll out dough on a piece of parchment into a 12'' circle. Dock with a fork. Spread about 1/2c, of frangipane mixture directly on to center of dough. Place nectarines on top of frangipane. Strain blueberries of juice, but save the juice. Carefully scoop half of blueberries on top of nectarines. Fold dough edges inwards. (Lots of YouTube videos on how to do this).
Place tart in freezer for 30 min. Then bake it in a preheated 400F oven. Once tart has turned a nice golden color, turn down oven temp to 350F and finish baking. Once it has cooled, gently scoop remaining blueberries on top with a little bit of juice.