Nectarine Frangipane Tart
This Nectarine Frangipane Tart is a classic French fruit tart made with buttery homemade shortcrust pastry, rich almond frangipane, and fresh summer nectarines. As the tart bakes, the frangipane becomes soft and cake-like while the nectarines caramelize on top, creating an elegant dessert that’s surprisingly easy to make at home.
Rich, nutty, and irresistibly creamy, frangipane is a classic French pastry cream made with ground almonds, butter, sugar, and eggs. Its luscious texture and almond-infused flavor make it a versatile filling for tarts, cakes, and pastries.
When paired together in a tart, nectarines and frangipane create a harmonious blend of flavors and textures—sweet, juicy nectarines atop a bed of creamy frangipane, all encased in a buttery, flaky pastry shell. The result is a tantalizing treat that celebrates the beauty of summer fruits and the indulgence of French pastry.
What Is Frangipane?
Frangipane is a classic French almond filling made with butter, sugar, eggs, and ground almonds. As it bakes, it becomes soft, buttery, and almost cake-like, making it one of the most popular fillings for fruit tarts.
Its rich almond flavor pairs especially well with stone fruits like nectarines, peaches, apricots, and plums, making it the perfect filling for summer baking.
Why You’ll Love This Nectarine Frangipane Tart
- Classic French-style dessert – Rich almond frangipane baked in buttery homemade shortcrust pastry with fresh nectarines.
- Perfect balance of flavors – Sweet juicy nectarines and buttery almond filling complement each other beautifully.
- Great make-ahead dessert – Bake it a day ahead and dust with powdered sugar just before serving.
- Easy to adapt – Use peaches, apricots, pears, or plums whenever they’re in season.
- Prefer a lighter filling? Try my Cream Cheese Nectarine Tart, made with a creamy cheesecake-style filling instead of classic almond frangipane. It’s another delicious way to enjoy fresh summer nectarines.
Ingredients and Substitutes
- Nectarines – Fresh, ripe but still firm nectarines work best because they hold their shape while baking. There’s no need to peel them—the skins soften beautifully in the oven. You can also use peaches, apricots, plums, or pears.
- Almond Meal – This is the key ingredient in a classic frangipane filling, giving it its rich, buttery almond flavor. Finely ground almond flour works just as well.
- Butter – Unsalted butter is best for both the pastry and frangipane so you can control the salt. If using salted butter, simply omit the added salt.
- Sugar – Regular white granulated sugar sweetens the frangipane without overpowering the delicate fruit and almond flavors.
- Heavy Cream – Adds richness and helps create a soft, creamy frangipane filling. Heavy whipping cream works best.
- Eggs – Eggs bind the filling together and give the frangipane its light, cake-like texture as it bakes.
- All-Purpose Flour – A small amount of flour helps stabilize the filling and is also used for the buttery homemade shortcrust pastry. A good quality gluten-free flour blend can be substituted if needed.
- Vanilla – Vanilla bean paste gives the richest flavor, but pure vanilla extract works perfectly as well.
- Lemon Juice – A little fresh lemon juice brightens the filling and helps keep the sliced nectarines from browning before baking.
Step-by-Step: Nectarine Frangipane Tart
Tart Shell
- Dough – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.
- Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight
- Line the tart – Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan. Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes.
Partially Bake The Shell
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Prepare fruits
- Cut the nectarines in half. Then, core the seed and slice each half into about 4 to 6 slices. Sprinkle lemon juice and set aside.
Pro tip – slice the fruit when just before assembling to prevent oxidization.
Frangipane Filling
- Cream the butter and sugar in a bowl, then add the almond meal, cream, flour, and salt. Add eggs one at a time, followed by the vanilla extract.
Assemble & Bake
- Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
- Bake for about 45 to 50 minutes or until the top looks set. Tent with pie shield or foil if the top starts to brown too much.
- Chill the pie for at least 3 hours, preferably overnight.
- Dust with powdered sugar before serving (optional).
Nectarine Frangipani Tart
Nectarine frangipane tart is the perfect summer dessert. It features seasonal stone fruits like nectarines and peaches, with slices of nectarines nestled in an almond pastry cream called crème frangipane and baked in a rich, buttery homemade shortcrust pastry.
Video
Ingredients
Makes one 9-inch Frangipane Tart
Shortcrust Pastry
- 190 g (1½ cups) All-purpose flour
- 2 tbsp Almond meal (ground almonds)
- 113 g (½ cup) Unsalted butter room temperature
- 40 g (⅓ cup) Powdered sugar
- ⅛ tsp Salt
- 1 large Egg yolk
- 2 – 3 tbsp Whole milk if necessary
- 1 tsp Vanilla extract
Frangipane Filling
- 110 g (1 cup) Almond meal
- 60 g (½ cup) Unsalted butter room temperature
- 100 g (½ cup) Sugar
- 2 large Eggs
- 2 tbsp All purpose flour
- 1 tsp Lemon juice
- 60 ml (¼ cup) Heavy cream
- 1 tsp Vanilla extract
- ¼ tsp Salt
Fruits
- 700 g 4 to 5 med to large Nectarines stoned and sliced into 8 pieces
- 1 tsp Lemon juice to prevent oxidization
Method
Prepare shortcrust
- Dough – In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.190 g All-purpose flour, 2 tbsp Almond meal, 113 g Unsalted butter, 40 g Powdered sugar, ⅛ tsp Salt, 1 large Egg yolk, 1 tsp Vanilla extract
- Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight.
- Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.
- Line the Tart Pan – Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially bake the shell – Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans). Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
- Prep the fruit – Cut the nectarines in half. Then, core the seed and slice each half into about 4 to 6 slices. Sprinkle lemon juice and set aside.700 g 4 to 5 med to large Nectarines, 1 tsp Lemon juice
- Frangipani Filling – In a bowl, cream the butter and sugar. Next, add the almond meal, cream, flour, and salt. Then, add the eggs one at a time, followed by the vanilla extract.110 g Almond meal, 60 g Unsalted butter, 100 g Sugar, 2 large Eggs, 2 tbsp All purpose flour, 1 tsp Lemon juice, 60 ml Heavy cream, 1 tsp Vanilla extract, ¼ tsp Salt
Assemble
- Assemble – Pour the filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
- Bake the tart – Transfer to the oven and bake for about 45 to 50 minutes or until the top looks set. Cover the tart with pie shield or foil for the last 10 mins to prevent the top from burning.
- Chill the Tart for at least 3 hours, preferably overnight, before serving.
Notes
- Use ripe but firm nectarines for the best texture.
- Blind bake the crust to keep the base crisp.
- Room-temperature ingredients create a smooth frangipane filling.
- Dust with powdered sugar just before serving.
- Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ripe but firm nectarines so they keep their shape while baking.
- Chill the pastry well before blind baking to prevent shrinking.
- Use room-temperature butter and eggs for a smooth frangipane filling.
- Don’t overbake—the frangipane should be golden and just set in the center.
- Dust with powdered sugar just before serving for a beautiful finish.
more tart recipes
- Fresh fig tart or Apricot Tart
- Blueberry Tart Recipe or Strawberry tart
- Apple tart or apple tarte tatin
- Classic apple pie or Apple crumble tart
Frequently asked questions
What is frangipane?
Frangipane is a rich almond filling made with butter, sugar, eggs, and ground almonds. As it bakes, it becomes soft, moist, and lightly cake-like.
Can I use other fruit instead of nectarines?
Absolutely, a frangipane filling works great with all stone fruits. Try a frangipane tart with peaches, plums, apricots, pears, or a combination.
Can I use store-bought shortcrust pastry for this tart?
Yes, ready-to-roll shortcrust pastry is easy to find in most supermarkets. Roll, blind-bake, and fill, just as I have shown in the recipe.
Can I freeze it?
Yes. Freeze the baked tart or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I make this tart ahead?
Yes. Bake the tart a day ahead, refrigerate, and dust with powdered sugar just before serving.
Do I need to peel the nectarines?
No. The skins soften while baking and give the tart beautiful color.
Can I use peaches instead?
Absolutely. Peaches, apricots, plums, and pears all work beautifully with frangipane.
more nectarine and peach recipes
- Cream cheese nectarine tart
- Peach crumble pie
- Blackberry Nectarine Crumb Cake
- Peach Crumble
- Puff Pastry Peach Galette in under 30 Minutes
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This is such a gorgeous dessert! A definite showstopper at the end of your meal. I know everyone is going to love it!
Thank you, Demeter. I think so too.
This is a gorgeous dessert! And that almond cream filling, swooning over that! Love tarts for this time of year!
Thanks, Kristina. Yes, the almond frangipani is delicious.
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
Thanks, Jessica. I think yours will turn out just as beautiful.
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.
Absolutely Amanda. Frangipani is so easy and popular.
My tarts never turn out this pretty!! Goodness this recipe looks so yummy!
Thanks, Tisha. This one is so easy. You must try.
This dessert sounds perfect for summer. My whole family would love it though if be reluctant to share it with them!
I hear you Bintu. We love this one too. I hope you try it. Thanks
You have inspired me to make this for my Mum for Mother’s Day. This is so delicious!
Aww, yes, this would be lovely for mothers day, Alexandra
Wow, this is so pretty Veena! I love using fruits as well that are seasonal and making the most of the produce at different times of the year. Great recipe, can’t wait to make it. Thanks
Thank you, Adrianne. I love fruit tarts too.
Where does the whipping cream come in? It is listed in the ingredients but this is what I see for instructions: “Frangipane filling
In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs one at a time followed by the vanilla extract.” And what about this lemon juice, listed separately from the lemon juice used on the nectarine slices? thank you!
Molly, the frangipani filling is as easy as adding all the ingredients in a bowl and combing well. Thanks for the feedback, will check the recipe again.
What a delicious treat! The presentation is gorgeous; restaurant worthy, indeed!
Thank you, Beth.