Nectarine Frangipane Tart

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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.

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.

Why make this tart?

• This recipe is for anyone that loves tarts with fresh fruits. Today, I am using fresh nectarines but peaches, apricots, figs are also perfect.
• While it looks like a lot of work almost everything can be made ahead of time.
• There are three components to this recipe
  • Pastry – I am using rich shortcrust pastry which needs a longer chilling time but you can also use a sweet shortcrust pastry that needs less chilling time.
    It is very easy to make a shortcrust pastry at home, but you can also use a store-bought for this recipe.
  • Filling – frangipani is an almond-based filling and takes as little as 5 minutes to prep.
  • Fruit – there is no need to poach the fruit for this recipe, so it is simply just chopping them into wedges. Easy peasy!

Ingredients and substitutes

• Nectarines – I am using fresh seasonal nectarines but you can also use canned or frozen. Make sure to thaw or drain the fruit well so you do not have too much moisture in the filling.
• 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. You can make your own almond meal in 5 mins. 
• All-purpose flour – Not much but it’s necessary as a thickening agent.  You can use gluten-free flour too.
• 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 You can use vanilla extract, bean paste, or vanilla sugar.

Step by step instructions

Prepare shortcrust

• 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.
  Pro tip – do not over cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight
  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
  Pro tip – this dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• 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,
  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – if leaving for a long time make sure to wrap in plastic so it does not dry out.

Bake

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
  Pro tip– it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
• 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.
  Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

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.

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.
  Pro tip – alternatively you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.

Assemble

• Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
  Pro tip – As the filling cooks it will rise a bit and the fruit will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set.
  Pro tip – Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
• Chill the pie for at least 3 hours, preferably overnight before serving.
  Pro tip – Cooling the tart will help the filling set and taste so much better.

More desserts with fruits

• Cream cheese nectarine tart
• Peach crumble pie
• Fresh fig tart or Apricot Tart
• Blueberry Tart Recipe or Strawberry tart
• Apple tart or apple tarte tartin
• Classic apple pie or Apple crumble tart

Frequently asked questions

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Nectarine Frangipani Tart

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Calories: 406kcal

Adjust Servings Here: 9 Servings

Description

Nectarine frangipane tart is the perfect summer dessert with seasonal stone fruits likes nectarines and peaches. Slices of nectarines nestled in an almond pastry cream called creme frangipane and baked in a rich buttery homemade shortcrust pastry.

Ingredients 

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Makes one 9-inch Frangipane Tart

Shortcrust Pastry

• ▢ 1 ½ cup (190 g) All-purpose flour
• ▢ 2 tbsp Almond meal ((ground almonds))
• ▢ 8 tbsp (113 g) Unsalted butter ( 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 (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

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Instructions

Prepare shortcrust

• 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.

  Pro tip – do not over cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight

  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.

  Pro tip – this dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• 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,

  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.

  Pro tip – if leaving for a long time make sure to wrap in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6

  Pro tip– it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
• 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.

  Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

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.

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 etract.

  Pro tip – alternatively you can add all ingredients to a stand mixer with paddle attachment or food processor and combine well.

Assemble

• Pour filling into the partially-baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.

  Pro tip – As the filling cooks it will rise a bit and the fruit will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set.

  Pro tip – Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
• Chill the pie for at least 3 hours, preferably overnight before serving.

  Pro tip – Cooling the tart will help the filling set and taste so muh better.

Recipe Notes & Tips

 

• 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 406– kcalCarbohydrates: 42– gProtein: 6– gFat: 24– gSaturated Fat: 11– gCholesterol: 103– mgSodium: 107– mgPotassium: 156– mgFiber: 2– gSugar: 22– gVitamin A: 845– IUVitamin C: 3.5– mgCalcium: 46– mgIron: 1.7– mg

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

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