White Wine poached Nectarines and Frangipane Tart with Clotted Cream & Stem Ginger Syrup

Pastry:

11 oz. Plain Flour

2.5 oz. Caster Sugar

5.5 oz. Softened Cubed Butter

2 free range egg yolks

1. Incorporate together using the rubbing technique until the dry ingredients resemble breadcrumbs, add the eggs yolks mix using a wooden spoon and allow to rest for 30 mins by wrapping it in cling film.
2. Place into pre-greased flan dish, allow for the pastry to over hang as when pastry cooks it has a tendency to shrink back from the edges. Cook using greaseproof paper and baking beans, also ensure you  prick the pastry case, as this prevents it from rising during the cooking process.
3. Cook at 180 for 15 minutes, you want the pastry to go a light golden brown, if needs be remove the baking beans and give it an extra 15 mins.
4. Once this has been achieved allow to cool on a wire rack

Poaching Liquor:

2 star anise

½ lemon

5 cloves

250 ml cold water

250 ml white wine

2 bay leaves

2 tablespoons of sugar

1 teaspoon of organic honey

1. In a large saucepan add your sugar and water bring to the boil, making sure that all of the sugar has been dissolved.
2. At this point add your white wine, organic honey, 2 bay leaves, 5 cloves and ½ lemon, allow to infuse before pouring over the fruit.
3. Prepare the fruit using a sharp paring knife, run your knife around the outside of the nectarines, twist to release the stone.
4. Place the nectarines face side down into the liquor and simmer for two –three minutes, remove them from the pan then place the poached nectarines onto a large baking tray.
5. Lastly, pour the liquor over the nectarines as you want this liquid to coat the fruit giving it a beautiful shine.

Frangipane:

8 oz butter

1 vanilla pod

8 oz sugar

3 free range eggs

225 grams of ground almonds

1. To begin weigh all of the ingredients out as sated above, make the frangipane in a large mixing bowl.
2. Cream together the sugar and butter, add your vanilla paste (or pod seeds), then add one egg at a time followed by your ground almonds.
3. Reserve in the fridge until later.
4. To cook place into pre-cooked pastry tart case. You want to cook it until it turns slightly risen and golden brown.
5. To finish add your fruit slices
6. For the GG signature you can blowtorch each of the fruit segments, by simply dusting them with a little golden caster sugar, and torching them until golden.
7. To serve slice a big piece of tart, place onto an artisan plate, finishing with a generous spoonful of Cornish clotted cream and fresh mint from the garden.

Enjoy,

GG