Nectarine frangipane tart is the perfect summer dessert with seasonal stone fruits like nectarines and peaches. Slices of nectarines nestled in an almond pastry cream called creme frangipane and baked in a rich buttery homemade shortcrust pastry.
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The best thing about summer is the lovely stone fruits that are in season. Don't you agree? If you are a fruit and dessert lover like me, then you know what I'm talking about. I absolutely love peaches, plums, apricots, and even figs and nectarines in my tart!!
The filling is made of this deliciously creamy and rich almond pastry cream using almond meal. My Rhea loves to indulge in the kitchen with me sometimes. So you can see her hands in the video today.
I also had some gorgeous peaches lying around and since she loves peaches we also made a mini peach frangipane for her. So we used the leftover pastry in a smaller tart pan and she made her own creme frangipane for the filling. It's wonderful to see her so excited to create something herself.
What is Frangipane?
Frangipane, or almond cream, is known as Frangipani in Italian and creme frangipane in French. It is a creamy custard filling made with almonds, eggs, butter, and sugar, sometimes referred to almond pastry cream. And it's often used as fillings in tarts with fruits as well as in puff pastry treats. It's a very versatile filling that works beautifully in any dessert.
Is almond paste, marzipan and frangipane the same?
Almond paste, marzipan, and frangipane are all made with almonds. And yet, they are all different. Marzipan is soft, sweeter and can be eaten like candy on its own. Almond paste is less sweet and is usually used as an ingredient in baking. You can also make marzipan from almond paste.
In comparison, frangipane is
How do you make the perfect frangipane?
The basic frangipani recipe has a ratio of 1 part butter, 2 parts each of flour, sugar, and eggs. Everything else is up to customization.
- 100 grams (1 cup) almond meal
- 50 grams (¼ cup) unsalted butter
- 100 grams (½ cup) sugar
- 2 large eggs
Ingredients and substitutes
- Nectarines - This is made with nectarines. And yet, peaches, plums, and apricots work just as well. I have shared with you my Fig Tart last year. This is quite similar in the recipe and yet so different in flavors.
- Almond Meal - A classic frangipane is made with almonds. Having said that, I have often made tarts with a 'creme frangipane' made from cashews and hazelnuts. Almond meal is easily available in most supermarkets these days. And yet, you can easily make it at home - how to make homemade almond meal in 5 mins.
- All-purpose flour - Not much but it's necessary as a thickening agent.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide, large eggs weigh between 50 to 60 grams.
- Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my own homemade vanilla extract, bean paste or sugar.
Homemade shortcrust pastry
I am using homemade rich shortcrust pastry using the creaming method. And yet, you can also use my sweet shortcrust pastry using the classic cutting method. Alternatively, you can use a store-bought shortcrust pastry that is easily available in any supermarket these days. You can find these ready to roll or already prebaked.
For ready to roll pastry - follow my method below - roll and line the pastry tart. Bake it with pie weight for 20 minutes then without pie-weight until golden brown.
Step by step instructions (pin)
Prepare shortcrust
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk - and combine well.
- Lastly, fold the flour - fold until combined.
- Make a disc and wrap in plastic/cling wrap.
- Chill the dough in the refrigerator for at least two hours until firm to roll.
- Roll the dough between two pieces of parchment paper dusted with flour.
- Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
- Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill the tart shell for a minimum of 30 minutes.
Blind bake the tart shell
- Preheat the oven at 190 C/ 375F.
- Line the chilled dough with parchment paper or foil.
- Fill the inside of the shell with pie weights.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper.
- Set aside to cool.
Prepare fruits
- Cut the nectarines in half.
- Core the seed and slice each half in about 4 to 6 slices.
- Sprinkle lemon juice and set aside.
Prepare creme Frangipane
- In a bowl cream butter and sugar.
- Add eggs, cream, vanilla, flour, and almond meal.
- Set aside.
Assemble
- Preheat the oven at 170 / 340 F.
- Spread frangipane filling evenly in the pre-baked crust.
- Carefully arrange nectarines over the filling.
- Continue to bake until the filling is puffed and lightly golden about 25 to 30 minutes more.
- Cool in the tart pan for at least 30 minutes before you serve it.
- Serve with a dollop of fresh creme or dollop of ice cream.
Frequently asked questions
Absolutely, a frangipane filling works great with all stone-fruits. Try a frangipane tart with peaches, plums, apricots or a combination.
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake and fill just as I have shown in the video using homemade shortcrust pastry.
You can omit the nuts in the shortcrust pastry. Since the almond cream is the star of the creme frangipane. You may also like to try this peach tart (using nectarines) or nectarine cream cheese tart instead.
Frangipane is almond-flavored pastry cream made with eggs, cream, and butter, which are highly
perishable. So yes, a dessert made with frangipane needs to be refrigerated.
Yes, you can make a frangipane filling up to 2 days in advance and store it in the fridge well wrapped in an airtight container. However, once you put it in the unbaked pastry tart, then you cannot keep it in the fridge for more than an hour since the mixture will make the pastry soggy.
The quantity of almond cream is just enough for a 9-inch tart pan. However, if you roll the shortcrust pastry too thick there will be less space in the tart for the filling. It is best to avoid overfilling the tart to prevent it from overflowing. The excess filling can make the shortcrust pastry soggy.
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Recipe
Description
Video
Ingredients
Makes one 9-inch Frangipane Tart
Shortcrust Pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter (½ cup, 1 sticks) room temperature
- 5 tbsp Powdered sugar
- ⅛ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
Frangipane Filling
- 4 oz (113 g) Almond meal
- 4 tbsp Unsalted butter (½ cup, 1 stick) room temperature
- ½ cup (100 g) Sugar
- 2 Large eggs
- 2 tbsp Flour
- 1 tsp Lemon juice
- ½ cup (120 ml) Whipping cream
- 1 tsp Vanilla extract
- ¼ tsp Salt
Fruits
- 4 (600 g) Nectarines stoned and sliced into 8
- 1 tsp Lemon juice
Instructions
Prepare shortcrust
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk - and combine well.
- Lastly, fold the flour - fold until combined.
- Make a disc and wrap in plastic/cling wrap.
- Chill the dough in the refrigerator for at least two hours until firm to roll.
- Roll the dough between two pieces of parchment paper dusted with flour.
- Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
- Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill the tart shell is chilled for a minimum of 30 minutes.
Blind bake the tart shell
- Preheat the oven at 190 C/ 375F.
- Line the chilled dough with parchment paper or foil.
- Fill the inside of the shell with pie weights.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper.
- Set aside to cool.
Prepare fruits
- Cut the nectarines in half.
- Core the seed and slice each half in about 4 to 6 slices.
- Sprinkle lemon juice and set aside.
Prepare creme Frangipane
- In a bowl cream butter and sugar.
- Add eggs, cream, vanilla, flour and almond meal.
- Set aside.
Assemble
- Preheat the oven at 170 / 340 F.
- Spread frangipane filling evenly in the pre-baked crust.
- Carefully arrange nectarines over the filling.
- Continue to bake until the filling is puffed and lightly golden about 25 to 30 minutes more.
- Cool in the tart pan for at least 30 minutes before you serve it.
- Serve with a dollop of fresh creme or dollop of ice cream.
Recipe Notes
- For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
- The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
- Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
- Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
- Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Demeter
This is such a gorgeous dessert! A definite showstopper at the end of your meal. I know everyone is going to love it!
Veena Azmanov
Thank you, Demeter. I think so too.
Kristina
This is a gorgeous dessert! And that almond cream filling, swooning over that! Love tarts for this time of year!
Veena Azmanov
Thanks, Kristina. Yes, the almond frangipani is delicious.
Jessica
Wow, this tart is a total work of art! It looks so gorgeous and delicious- I can’t wait to try it! Although I’m not sure mine would turn out as perfect as yours
Veena Azmanov
Thanks, Jessica. I think yours will turn out just as beautiful.
Amanda Wren-Grimwood
Frangipane is so popular as a dessert in France but I've never seen it with stone fruit. This looks like a gorgeous combination and the colour is amazing.
Veena Azmanov
Absolutely Amanda. Frangipani is so easy and popular.