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Slice nectarines in half and gently remove the seeds.
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Sprinkle 1/4 cup of sugar in saucepan and place cut nectarines (cut side down).
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Cook on medium heat until sugar dissolves and cut side of nectarines are golden.
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Place butter and 1/2 cup sugar in food processor and pulse until ingredients are combined.
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Add eggs, almond flour, all-purpose flour, lemon rind and baking powder.
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Pulse until well combined.
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Preheat oven to 320 degrees.
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Spray tart pan with cooking spray. (I used a 13-1/2" x 4-1/2" fluted tart pan with removable bottom).
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Spread batter evenly in tart pan.
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Gently push nectarines into the batter with sliced side facing up.
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Make sure the nectarines are evenly spaced.
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I placed the tart pan on a baking tray just in case any batter seeped out of the removable bottom.
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Bake tart for 25-35 minutes until golden brown.
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Serve with homemade whipped cream if you want to be really decadent.